Soup with kale, beans, and sweet potatoes
Description
Place the beans in a large bowl and cover with water. Soak overnight, then drain the water. Cut a 17x17 cm square of cheesecloth. Place one sprig of rosemary on one end and tie it with kitchen twine. Place the beans, wrapped rosemary, onion, and 6 cups of water into a large pot. Bring to a boil over medium heat. Reduce heat and simmer for about 25 minutes. Drain the beans in a colander. Remove the onion and rosemary. Preheat the oven to 220 degrees. Wrap the garlic in aluminum foil. Roast until soft, about 40 minutes. Remove garlic from the oven and let it cool. Cut in half and squeeze out the pulp. Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 8 minutes. Drain and set aside. Heat olive oil in a pot over medium heat. Add leek, the remaining rosemary sprig, and roasted garlic. Sauté until the leek becomes translucent. Add sweet potato and cook, stirring, for about 8 minutes. Add cabbage and cook for about 4 minutes. Add broth and simmer for about 10 minutes. Add beans, cooked pasta, 1/2 teaspoon salt, and pepper. Cook for approximately 5 minutes. Divide among six plates and serve.