Ingredients

• 1 pound bag of pinto beans, rinsed, soaked overnight according to package directions, and drained
• 3 celery stalks, chopped
• 4 medium carrots, chopped
• 1 medium onion, chopped
• 1 (14.5 oz) petite diced no salt added tomatoes (you can also use regular "diced" or dice fresh tomatoes)
• 4 cups water
• 3 tablespoons olive oil
• 1 1/2 teaspoons dry thyme
• 1 teaspoon dry oregano
• 1 teaspoon dry parsley or 1 tablespoon fresh, minced parsley
• 1/2 teaspoon granulated garlic or about 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• A pinch of salt (we don't eat much salt so I just crank the grinder twice over the pot!)
• Additional salt and pepper, to taste
• 6 kale leaves, stemmed and roughly chopped (add more if you love kale!)
• Additional parsley or cilantro, to serve. Optional