THIS recipe is a winner. I'll probably add more beans and wholegrain pasta to make it even heartier- or maybe I'll skip the pasta, and just have this with my own home-made salt-free bread. I'm not on a sodium-restricted diet and don't have high blood pressure, but if I eat too much salt I'm constantly thirsty.
Does this need to be cooked that long though? I see that the kale is added toward the end but I would have thought that a half-hour cooking time would be plenty, so long as the beans were cooked first.
Peasant (1963-1972) and Fluffy (1970s?-1982- I think of you as 'Ambrose' now)- Your spirits outshone some humans I have known. Be happy forever.