Winter White Bean Soup with Olives and Kale - Atlanta Magazine

Ingredients

• 1 cup dry navy beans
• 1 1/4 cups dry white kidney (cannellini) beans
• 1 fresh rosemary sprig
• 4 large sage leaves
• 2 bay leaves
• 1 to 2 dried chiles de arbol (optional; they add more depth of flavor than actual heat)
• 2 teaspoons olive oil
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 cup crushed fire-roasted tomatoes
• 10 foil packed smoked sun-dried tomato halves, finely chopped
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground white pepper, plus more to taste
• 10 pitted Kalamata olives, finely chopped
• 1 small bunch Lacinato kale, chopped (about 3 cups)
• 1 to 2 tablespoons chopped fresh herbs, such as rosemary, sage, thyme