115 ozcan great northern beans, rinsed and drained
2Tbspextra virgin olive oil
1pinchred pepper flakes
1tspfresh ground pepper, to taste
1tspsalt, to taste
Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, squash, bell pepper and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes and cook for a few more minutes, stirring often.
Pour in the broth. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add the great northern beans and the chopped kale. Continue simmering for 10-15 minutes, until the greens have softened to your liking.
Remove the pot from heat, then remove the bay leaves. Taste and season with more salt and pepper if needed.