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!