Vegan White Bean, Roasted Tomato, Kale

From Wendy

Here’s another from January 30, this one short and sweet. So short and sweet, in fact, I didn’t even catch Wendy’s last name! But her soup was great, a hearty showcase for the first of that night’s three Bs: Beans.

Ingredients
1 bunch fresh thyme
large sprig fresh rosemary
1 tablespoon Mexican oregano
3 cups dried white beans, washed and picked over
12 cups water
1/4 cup olive oil
2 medium onion, diced
6 garlic cloves, minced
1 15-ounce can fire-roasted diced tomatoes with their liquid
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 bunch kale

Preparation
Combine the beans, herbs and water in a large stockpot. Bring to a boil, reduce to a simmer and cook, covered, until the beans are cooked through but still firm, 1 hour. Remove from the heat. Remove herb stalks.

In a large stockpot, saute the onions over medium heat until they are golden, 15 to 20 minutes.

Stir in the garlic and cook 5 minutes. Add the can of tomato, salt, pepper. Reduce the heat to medium low and cook, stirring frequently, until the liquid is evaporated. Stir in the beans and their cooking liquid. Simmer another 30 minutes, or until the beans are very tender.

Clean kale, remove stems and tear into bite size pieces. Add to soup and cook another 10 minutes. Serve.