1 Tbsp. extra virgin olive oil
1 bay leaf
1-2 pieces of country ham, shredded (you could also use a couple pieces of bacon, just omit the olive oil)
1 medium yellow onion, diced
1 celery stalk, diced
1 carrot, diced
1 clove garlic, minced
3-15 oz. can cannellini beans, drained and rinsed
1 large bunch of kale, chopped or torn
2 cups water
4 cups chicken broth
3/4 tsp. salt
1/4 tsp. pepper
In a large dutch oven, heat olive oil over medium-high heat.
Add ham, onion, celery, carrot, and bay leaf, sauté until the onions are softened, about 4-5 minutes or so.
Add the garlic and cook, stirring constantly, for another minute or so.
Add water and chicken broth. Bring to a boil.
Add the beans and kale, reduce to simmer, stirring frequently, until completely heated through and the kale is wilted, about 10-15 minutes.
Season with salt and pepper to taste.