Kale, White Bean and Swt. Potato Soup

Kale, White Bean and Swt. Potato Soup - serves 6

½ C dried cannelloni beans
2 sprigs fresh rosemary
1 sm onion, cut into quarters
1 head garlic
salt
½ C tube shaped pasta
1 T EVOO
2 sm leeks, rinsed, white and light green parts cut into half lengthwise and thinly sliced
1 swt potato, peeled and cut into ½ inch cubes
1 bunch kale about ¾ lb
6 C Homemade Chicken Stock or Vegetable Stock
½ t freshly grnd blk pepper

1. Soak beans overnight.
2. Cut a 7 inch square of cheesecloth. Place rosemary sprig at one end and roll, securing with twine. (Can use tea strainer also) Place beans, rosemary,, onion and 6 C water in a lrg saucepan, Bring to a boil over med. – high heat. Reduce heat to a simmer and cook until beans are just tender about 25 min. Drain beans in a colander. Discard onion and rosemary; set beans aside.
3. Heat oven to 425. Wrap garlic in aluminum foil. Cook until soft, about 40 minutes. Remove garlic from oven and allow to cool. Slice garlic in half crosswise, and squeeze, removing cloves; set cloves aside.
4. Bring a lrg stockpot of salted water to a boil over high heat. Add tubetti, and cook until al dente, about 8 min. Transfer to a colander, drain and set aside.
5. Place a 6 qt lowsided saucepan over med. heat. Add olive oil; heat until oil is hot but not smoking. Add leeks, remaining sprig rosemary and roasted garlic cloves. Cook until leeks become translucent. Add swt potato; cook, stirring until the potato pieces just begin to soften about 8 min.
6. Add kale; cook until kale begins to wilt about 4 min. Add stock; cook until potato pieces are tender about 10 min. Add reserved beans, pasta, ½ t salt and pepper. Cook until heated through about 5 min. Serve