Tuscan Bean Soup

Place beans in a large lidded pot. Cover with water; soak 8 hours or overnight in the refrigerator. Drain and rinse beans; set aside.

In a Dutch oven, heat oil over medium heat. Add onion and celery; cook until soft and translucent, about 3 minutes. Add fennel and carrot; cook until tender, about 5 minutes more. Add garlic; cook until fragrant, about 1 minute. Add kale; cook, stirring, until wilted, about 1 minute. Add crushed red pepper and black pepper; cook 30 seconds. Add wine; cook until almost evaporated. Add beans, broth and bay leaves.

Bring mixture to a low boil. Reduce heat and simmer, covered, until beans are very tender and broth has thickened slightly, about 1 1/2 hours. Add parsley and season with salt before serving.