Put a pot (about 6 cups) of salty water on the stove to boil. The water should taste about as salty as sea water so that the potatoes soak in the water and are perfectly salted when done. Cut your potatoes into 3/4 inch cubes and add to the water (it’s okay if it isn’t yet boiling). Cook the potatoes until they are fork tender but not falling apart, about 10 minutes. Drain and set aside.
In a large soup pot, sweat the onions and carrots on medium low heat for about 7 minutes before adding the garlic and the zucchini. Cook this mixture for about 10 minutes before adding your seasonings: rosemary, thyme, a pinch of cayenne, and a generous pinch of salt. Mix all this together and allow to cook for about 2 more minutes.
Pour the broth over the veggies and stir. Bring up to a simmer before adding the beans and potatoes. Once the potatoes and beans are hot, add the kale, cooking 5 more minutes until the kale wilts. Add the apple cider vinegar and season to taste.
Garnish with chopped parsley and enjoy on a cold rainy night.
*Cooking white beans from dry:
In the Instant Pot:
To cook the white beans in an Instant Pot, add 1 1/3 cups of dried white beans to the pot. Cover the beans with water (in the small Instant Pot this is about 6 cups of water), season with 1 1/2 tbsp kosher salt, 2 cloves garlic, 1 tbsp cumin, a sprig of rosemary, and 1/8 tsp cayenne. Set the Instant Pot to pressure cook for 28 minutes letting depressurize naturally. Drain and rinse before adding to the dish.
On the stove:
If you don’t have an Instant Pot, you can easily cook white beans from scratch with a little planning. First you will need to soak the beans which can be done one of two ways. 1. you can soak them overnight making sure they have enough water and space to double in size or 2. you can put them in a pot and bring to boil, then turn off the water and let soak for one hour. Again, make sure you have enough water and space that they can double in size.
Once you have soaked your beans, rinse them and then put in a pot with salty water. These will be cooking for about 2 hours so you don’t want as much salt as you would use for pasta, but you do want to add enough that you can taste the salt. The best way to get good at this is to practice. Each time you salt the water, taste it and when the beans are done taste them to see if they are well salted. A well salted bean should taste flavorful but not salty. If it tastes like you are eating salt, you added too much. If the bean lacks flavor then you didn’t have enough salt.
For this recipe, also add 1 1/2 tbsp kosher salt, 2 cloves garlic, 1 tbsp cumin, a sprig of rosemary, and 1/8 tsp cayenne to the white beans as they cook. Cook the beans until they are soft but not falling apart (this will take 1.5-2 hours). We recommend checking the beans at about an hour and then every 20 minutes until they are soft but not disintegrating. Make sure your pot has enough water as I have definitely cooked all the water off before and burnt the beans! This may seem like a lot of work, however once you get the hang of it the work is almost all passive and the reward is high: beans cooked from scratch taste much better and are much cheaper!
