Heat olive oil in a pot. Add garlic and cook until lightly browned. Add tomato paste and vinegar, and cook for 1 minute. Add beans, bay leaves, and stock/water, and simmer. Season with salt and pepper to taste. Add kale and cover about 3/4 way, and simmer for 1 hour. Season again as needed. Remove bay leaves before serving.
This dish is delicious with a hearty bread or crackers. Great for a winter meal.
Note: If using oregano, put it in with with the garlic.

1/4 cup extra virgin olive oil
6-8 garlic cloves, thinly sliced
2 bay leaves, or 2 teaspoon oregano for a different flavor
1 6-ounce can of tomato paste
2 tablespoon red wine vinegar
2 15-ounce cans cooked beans of choice, drained and rinsed
2 quarts vegetable stock or stock combined with water
salt and pepper to taste
1 bunch kale, large ribbed removed, chopped