1 lb dried Great Northern Beans (or any white bean)
2-3 tablespoons dried savory
2-3 bay leaves
4-5 cloves of garlic, roughly chopped
1 large onion, chopped
2-3 stalks of celery, chopped
2-3 carrots, peeled and chopped
4-6 cups fresh kale or spinach, coarsely chopped (baby spinach requires no chopping!)
Salt to taste (may need as much as 2 tablespoons)
Black pepper to taste
Wash and soak beans (for 6-8 hours) in a large pot with enough water to cover by 3-4 inches. Drain and rinse.
Return to pot. Add about the same amount of water. Add savory, bay leaves, garlic, and onion. Bring to a gentle boil, and reduce heat to a simmer. Cook beans until tender (may take 1 ½ to 2 hours). Cook slowly to avoid scorching. (Resist the urge to add salt until the very end!)
Add celery and carrots. When celery and carrots are half-done, add kale. If using spinach, add after celery and carrots are completely tender. Add salt and pepper to taste.
