Italian Vegetable Soup - Christina Cooks

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup dried cannellini beans, rinsed well
• 1 to 2 cloves fresh garlic, finely minced
• 1 onion, cut into large dice
• 4 cups spring or filtered water
• 1 bay leaf
• ¼ cup mirin or white wine
• Sea salt
• Juice of 1 lemon
• 1 pound fresh or frozen green peas
• 3 or 4 leaves of kale, finely chopped