Mediterranean Bean Soup - cooking recipe

Ingredients

1 lb dried cannellini beans or 1 lb dried navy beans
2 teaspoons salt
8 cups water
2 tablespoons olive oil
1 medium onion, chopped
1 bell pepper, chopped
2 carrots, chopped
1 celery rib, chopped
2 tablespoons garlic, minced (about 6 cloves)
1 bunch fresh kale
1 (14 ounce) can crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon red pepper flakes

Preparation

Rinse the beans and pick out any debris.
Put the beans in a crockpot set on high.
Add the salt and water.
Cook for 8 hours or overnight, or cook in simmering water on the stove for a couple of hours.
Heat the oil in a wide skillet over medium heat.
Add the onion, bell pepper, carrots, and celery.
Cook, stirring occasionally, for about 15 min until soft.
Add the garlic and cook for 3-4 min more.
Scrape the vegetables into the beans.
Rinse the kale and remove any big stems.
Chop the leaves and add to the soup along with the tomatoes, basil, rosemary and red pepper flakes.
Cook until the kale is wilted and tender, about 15-20 minute.