This soup is extremely quick and healthy, making it a perfect weeknight dinner.
6 16oz cans pinto beans*
extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, sliced
about 1 Tbsp dried summer savory (I measured it in my hand, so you might have to eyeball this one and then adjust the spices later)
4 whole cloves or 1 tsp ground cloves
2 bunches of kale
salt and pepper, to taste
*If you prefer to use dried beans, 1 pound of dried beans should yield 6 cups of beans. So, if we figure that there are about 2 cups per can of beans, you will need 12 cups, or 2 pounds of dry pinto beans. Cook them according to package directions and then proceed with the recipe. (This choice may be the somewhat healthier of the two, but please keep in mind that it will require significantly more time.)
Otherwise, the first step is heat the oil over medium heat in a large pot. When it begins to shimmer and shine, it's time to toss in the onions. Cook, stirring occasionally, until they are almost transparent.
Next, slice (or mince) your garlic. How much garlic you add to this dish really depends on your personal preference. I would say that 3-4 cloves is a good amount, but you can go with as little as 2 cloves or as much as you want. Toss the garlic in with the onions and stir until fragrant, about 30 seconds.
Measure out a small palmful of savory and add this to the onions and garlic, crushing it with your hands as you drop it in. Add the cloves at this point, too.