1 c. dried white beans
1 c. chopped onions
2 tsp. minced fresh garlic
1 tbsp. olive oil
1/2 c. diced celery stalks & leaves
1/2 c. diced sweet potatoes or carrots
1/2 c. diced tomatoes
5" piece kombu (optional)
6 c. vegetable stock
1 c. chopped fresh kale
1/4 c. white miso or 1 tsp. salt
1 tbsp. mirin or dry cooking sherry
1 tbsp. minced fresh parsley

Place beans in a large bowl and cover with cold water. Let soak overnight. Drain and set aside.

In a 3 to 4 quart pot over medium-high heat, saute onions and garlic in oil for 10 minutes, stirring frequently to prevent browning. Add celery, sweet potatoes or carrots, tomatoes and kombu if desired. Continue to saute, stirring frequently for 5 minutes, adding small amounts of stock if the mixture begins to dry out. After 5 minutes of sauteing, add remaining stock and bring to a boil.

Reduce heat to medium, add soaked beans, cover and simmer for 1 1/2 hours, or until beans are tender. Remove and discard kombu. Add kale, cover pot and simmer 5 minutes longer. Turn off heat.

Pour 1/2 cup soup into a small bowl and add miso or salt. Stir until well blended, then pour back into pot. Add mirin or sherry and parsley. Stir well.

Serves 6-8.

Variations: Substitute fresh spinach for the kale.