Beth: Kale and White Bean Soup Make 4 cooked cups of white beans. The original recipe in Jack Bishop's _The Complete Italian Vegetarian Cookbook_ says to use cannellini beans but I started with 2 cups of dried great northern beans. Cook them in the pressure cooker with 3 cloves of garlic, 3 bay leaves, and 1/2 teaspoon of dried sage. 20 minutes at high pressure worked for me, but your timing may vary. Save the cooking liquid but drain the beans. Discard leaves. Rinse, trim, and coarsely chop about 2 pounds of kale so you end up with 3/4 pound when the stems are gone. Boil 1 quart of water and add the kale and 1 teaspoon of salt. Simmer 15 minutes. Save the cooking liquid, but drain the kale. In your soup pot, saute 4 minced garlic cloves in 1/4 cup olive oil for 2 minutes. Add 1/4 teaspoon dried sage and stir for 20 seconds. Add drained kale and stir for about a minute to coat all the kale with the oil. Add beans to the pot. Add kale liquid to the pot. Add enough bean liquid to just cover everything if needed. Salt and pepper to taste. Simmer 5 minutes. Puree 2 cups of the soup in a blender or whatever and add it back. Enjoy!