Ingredients
1 pound dried cannellini beans (about 2 cups), rinsed and picked over
1 tablespoon extra virgin olive oil, plus extra for drizzling
1 large onion, chopped medium (about 1 ½ cups)
2 medium celery ribs, cut into ½-inch pieces (about ¾ cup)
2 medium carrots, (leave unpeeled if using organic) cut into ½-inch pieces (about 1 cup)
unrefined sea salt

8 medium garlic cloves, peeled and crushed
4 cups Therapeutic Chef Chicken Bone Broth
3 cups water
2 bay leaves

5-inch piece of dried kombu seaweed*
1 bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
1 (14.5-ounce) can diced tomatoes, drained and rinsed
1 sprig fresh rosemary
Ground black pepper
8 slices organic sourdough bread, each 1 ¼ inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)

Directions

Soak beans at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

Adjust oven rack to lower-middle position and heat oven to 250 degrees.

Heat oil in large Dutch oven over medium heat on the stove top. Add onion, celery, carrots and 1 tsp of salt. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, the soaked beans and the kombu seaweed. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.

Remove pot from oven and stir in greens and tomatoes. Cover pot, return to oven, and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.

Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves, and rosemary sprig, and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken the Bean Stew.

Slice 8 slices sourdough bread, each 1 ¼ inches thick.  Brush with olive oil, and grill on hot grill pan (or grill) until golden brown on both sides.  Rub toasted bread with garlic clove.

Serve stew with toasted bread, if desired, and drizzle with olive oil.

* kombu seaweed is best when harvested from the northeastern coast of north america. You can find it at any health food store. It is used to help with the digestibility of beans, and also helps remove toxins from the body. It provides subtle savory seasoning to foods. If the seaweed doesn't completely disintegrate in to the stew after cooking, just remove it, chop it in to small pieces and put it back in to your dish. 

Serves 6-8