Navy Bean Soup with Rosemary and Kale

1 1/2 cups dried navy beans, rinsed

8 cups low-sodium chicken broth

3 tablespoons olive oil

2 bay leaves

4 celery ribs, diced (1 cup)

1 teaspoon sea salt

10 garlic cloves, raosted

1/2 teaspoon freshly ground pepper

1 bunch kale

1 1/2 tablespoons chopped fresh rosemary

2 medium yellow onions, diced (about 3 cups)


(1)    Roast Garlic by placing whole garlic head on a piece of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap tightly with foil and roast at 400 for 45 minutes or until garlic is soft. Remove from foil, and set aside until cool enough to handle. Cut away the root end and squeeze the paste from the garlic, discarding the skins

(2)    Place beans in a dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat and let stand 1 hour. Drain

(3)    Heat oil in a large Dutch Oven over medium heat. Add onion, and reduce heat to low; cook stirring occasionally, 20 minutes or until tender. Add garlic, and cook, stirring constantly, about 1 more minute

(4)    Add beans, chicken broth, and next 3 ingredients and bring mixture to a low boil; reduce heat to low and simmer, partially covered, for 1 our, until beans are tender. Tear the kale into small pieces and stir into soup. Cook, stirring occasionaly, 10 minutes or until kale is tender; discard bay leaves. Stir in rosemary. Serve immediately. Garnish if desired.