1-First: rinse the 1 ½ cups dried beans well and place them in a large pot. Cover with water and add a pinch of salt, then boil for 2-3 minutes. Remove from heat, cover, and soak for 1.5 hours before draining and rinsing again.

2-Next: heat the 2 tablespoons olive oil in a large pot over medium heat. Add the 1 large diced yellow onion and 1 tablespoon minced garlic, sautéing for 5-6 minutes until they become translucent.

3-Then: stir in the 1 cup diced carrot, 1 cup diced celery, and 1 cup diced sweet potato. Cook for another 6-7 minutes to soften the vegetables.

4-After that: add the soaked beans, 6 cups vegetable broth, 1 14-ounce can diced fire-roasted tomatoes, 1 ½ tablespoons red wine vinegar, 2 bay leaves, 1 tablespoon Italian seasoning blend, 1 ¼ to 1 ½ teaspoons fine grain kosher salt, and ¼ to ½ teaspoon red pepper flakes. Bring everything to a boil, then reduce to a simmer for 40-45 minutes until the beans are tender.

5-Finally: stir in the 3 cups baby spinach or kale and ¼ cup fresh chopped parsley about five minutes before serving. This adds a fresh touch and brightens the flavors. For more bean preparation tips, visit How to Cook Beans to refine your skills.