Step 1

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.

Step 2

Heat olive oil in a large pot. Sauté onion and garlic for 5-6 minutes, or until translucent and slightly softened, stirring frequently.

Step 3

Add carrots, celery and sweet potato. Continue cooking for 6-7 minutes.

Step 4

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.

Step 5

Stir in kale/spinach and parsley 5 minutes before serving.