This delicious and bountiful soup is a tremendous source of protein, fiber, and Vitamin A. Be sure to thoroughly wash the kale before using, as it tends to be gritty.

Serves 8

12 Ounces dry, red kidney beans, picked over for stones
3 Quarts water
1/4 Cup extra virgin olive oil
4 Large cloves garlic, coarsely chopped
2 Large sweet onions, cut into ribs
1/4 Cup coarsely chopped fresh Italian flat leaf parsley
2 Bay leaves
1 35 ounce can Italian whole peeled tomatoes with juice, squeezed with your hands to crush
salt and pepper to taste
1 Bunch kale, bottom thick stems trimmed and discarded, then remainder coarsely chopped
2 Potatoes, red skin or other, cubed

Bring the beans and the water to a boil in a large covered soup over high heat. Lower the heat to medium. Cover and cook at a medium-high boil for 1 hour, stirring occasionally. Stir in the olive oil, garlic, onions, parsley, bay leaves, tomatoes, salt and pepper. Cover and bring to a boil over medium heat (about 25 minutes). Cook, covered, at a medium boil for another 45 minutes to one hour, stirring occasionally until the beans are tender. Stir in the chopped kale and potatoes. Continue cooking, covered, for 20-25 minutes, stirring frequently until the kale and potatoes are tender. Taste for seasoning.