Instructions: Place navy beans (or other small white beans) and water in a bowl and soak overnight. Pour beans into a colander and drain well.

Remove the large ribs of the kale and slice the vege table into very thin strips, as thin as possible. Place in a bowl of cold water for 1 hour. Drain well.

In a 8-quart soup pot saute the onions in the olive oil. Add the kale, chicken stock and remaining ingredients, including the drained beans. Simmer for 1-1/2 hours, covered. Salt and pepper to taste before serving.

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