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In Dutch oven, heat the oil over medium heat, add onion, garlic, parsley, coriander, cumin and pepper.
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Cook, stirring until onion is softened, about 5 minutes.
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Add stock, 2 cups water, beans, tomatoes, potato and salt; bring to a boil.
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Reduce heat; cover and simmer until vegetables are almost tender, about 20 minutes.
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Add kale; cook until tender, about 15 minutes (if using spinach, cook for 2 minutes).