Pinto Bean and Kale Soup

Ingredients

• Salt and pepper (to taste)
• Kale (4 cups, chopped)
• Bay leaf (1)
• Dried oregano (1 teaspoon)
• Dried thyme (1 teaspoon)
• Tomato paste (2 tablespoons)
• Vegetable broth (6 cups)
• Garlic (3 cloves, minced)
• Celery (2 stalks, diced)
• Carrot (2, diced)
• Onion (1, diced)
• Olive oil (2 tablespoons)
• Pinto beans (1 cup, dried)

Instructions

1. Rinse the pinto beans and soak them in water overnight. Drain and set aside.
2. Heat olive oil in a large pot over medium heat.
3. Add onion, carrot, celery, and garlic. Cook until vegetables are tender, about 5 minutes.
4. Add soaked pinto beans, vegetable broth, tomato paste, thyme, oregano, bay leaf, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the beans are tender.
6. Stir in chopped kale and cook for an additional 5 minutes, until kale is wilted.
7. Remove the bay leaf and adjust seasoning if needed.
8. Serve hot and enjoy!