Hearty Pinto Bean and Kale Soup

Ingredients

Pinto beans

1 cup, rinsed and soaked overnight

Olive oil

2 tablespoons

Onion

1, diced

Carrot

1, diced

Celery

2 stalks, diced

Garlic

3 cloves, minced

Vegetable broth

6 cups

Tomato paste

2 tablespoons

Kale

4 cups, chopped

Dried oregano

1 teaspoon

Dried thyme

1 teaspoon

Bay leaf

1

Salt

to taste

Black pepper

to taste

Instructions

1. Rinse the pinto beans and soak them in water overnight. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the diced onion, carrot, celery, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
4. Stir in the soaked pinto beans, vegetable broth, tomato paste, dried thyme, dried oregano, bay leaf, salt, and black pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour, or until the beans are tender.
6. Add the chopped kale to the pot and cook for an additional 5 minutes, until the kale is wilted.
7. Remove the bay leaf before serving, and adjust seasoning if necessary.
8. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.