Kale is a powerhouse of a vegetable, and can be eaten raw, in a stir-fry, or roasted with other vegetables. Here’s a great example: Roasted Autumn Vegetables.
Adding kale, and any leafy greens, to soup is a great way to get extra vitamins and minerals into your diet.
Rinse beans and soak in water to cover for several hours or overnight. Drain, rinse again, and put into a soup pot. Add onions, garlic, and stock. Bring to a boil, reduce heat, and simmer for 1-½ hours, or until beans are cooked through but still retain some texture. Add tomato sauce, kale, and zucchini. Bring to a boil and cook, stirring constantly, for 2 to 3 minutes, depending on how much texture you like. Add cilantro. Taste, then season with salt and pepper.