Well, it's not the new spinach, Frank, because it's better--it has texture, for one. I keep reading recipes claiming to be Tuscan that mix kale and white beans into a soup. I have no evidence that this soup truly is Tuscan, but here it is.
Tuscan Kale and White Bean Soup
1 ½ cups dry white beans
1 bay leaf
1 dried red chili. whole
½ yellow onion, diced
2 medium carrots, chopped
1 large bunch kale, chopped
4 oz. mushrooms, sliced
2 tablespoons lemon juice
½ teaspoon lemon zest
2 garlic cloves, minced
1 14.5-oz. can crushed tomatoes in their sauce
1 tablespoon dried oregano
1 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
Soak beans overnight. Drain, rinse, and place in a pressure cooker or stock pot along with bay leaf, dried chili, and 2 teaspoons salt. Pour 3 cups of water in and bring to a boil. Cook 25 minutes in the pressure cooker, 1 ½ hours in the stock pot, or until beans are tender.
Meanwhile, heat 1 teaspoon olive oil over medium heat in a frying pan. When it shimmers, sauté the onion and carrot until they begin to get soft, about 10 minutes. Add the kale, mushrooms, oregano, and rosemary and stir to coat; add the lemon juice and lemon zest, stir again, and cover. Cook until the kale is wilted, about 5 minutes. Turn off heat and stir in the garlic; cover and set aside.
When beans are done, add tomatoes and sautéed vegetables to the pot. Season with salt and pepper.