White Bean Soup

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.