White Bean & Kale Soup

1 1/2 cups dried cannellini beans
3 cups water
2 bay leaves                       
1 tsp Celtic sea salt
2 tbsp olive oil                         
1 onion, diced
3 garlic cloves, minced               
4-5 leaves kale, chopped
4 cups water or vegetable stock           
1/4 tsp dried rosemary
1 tsp dried thyme                   
Celtic sea salt and black pepper to taste       
Soak dried beans overnight and discard soaking water before placing in a pot with 3 cups fresh water.  Bring to a boil and skim off any foam that rises.  Add bay leaves, cover and reduce heat to simmer for at least 1 hour.  Add 1 teaspoon Celticsalt and continue to cook for an additional 30 minutes. 
In a separate pot, heat olive oil and sauté onion and garlic for 2-3 minutes.  Add kale to wilt and then add water or stock and spices. 

In a blender, puree beans with a little stock or water until creamy.  Add to soup and bring to a boil.  Reduce heat and simmer for 10 minutes.  Season to taste with salt and pepper.

Option:  to save time, use Eden brand canned beans (rinsed), and skip first paragraph