Ingredients:
1 1/2 cups dried beans (we used 1/2 cup each of cannellini, garbanzo and kidney beans)*
2 tbsp olive oil
1 large yellow onion, diced
1 tbsp garlic, minced
1 cup diced carrot
1 cup diced celery
1 cup diced sweet potato
6 cups vegetable broth
1 14 oz can diced fire roasted tomatoes
1 1/2 tbsp red wine vinegar
2 bay leaves
1 tbsp Italian seasoning blend
1 1/4-1 1/2 tsp fine grain kosher salt
1/4-1/2 tsp red pepper flakes
3 cups baby spinach or kale
1/4 cup fresh chopped parsley
Directions:
Rinse dried beans well. In a large pot, cover beans with water (3 + inches above beans) and add a pinch of salt. Bring to a boil for 2-3 minutes. Remove from heat, cover and let soak for 1.5 hours. Drain and rinse.
Heat olive oil in a large pot. Sauté onion and garlic for 5-6 minutes, or until translucent and slightly softened, stirring frequently.
Add carrots, celery and sweet potato. Continue cooking for 6-7 minutes.
Add soaked beans, broth, tomatoes, red wine vinegar, bay leaves, Italian seasoning, salt and red pepper flakes. Bring to a boil, then reduce heat to low and simmer for 40-45 minutes, until the beans are tender.
Stir in kale/spinach and parsley 5 minutes before serving.
