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.