1 1/2 cup dried white, red or black beans, rinsed and checked for foreign objects
1 1/2 tablespoon extra-virgin olive oil
1 large onion, diced
2 carrots, diced
1 rib celery, diced
6 cloves garlic, chopped
1/2 cup tomato paste
1 bunch kale, collards or other greens, tough stems discarded, leaves thinly sliced
4 cups reduced-sodium vegetable broth or water
1/8 teaspoon cayenne pepper
1/2 cup bread crumbs
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 teaspoons fine sea salt
Combine beans and enough water to cover by several inches in a medium saucepan. Bring to a boil, remove from heat and let sit, covered, 30 minutes. Drain beans.
Preheat the oven to 300°F. In a large skillet, heat oil over medium-high heat. Add onion and cook until browned, 6 to 7 minutes. Stir in carrots, celery and garlic; cook 2 more minutes. Stir in tomato paste and cook 1 minute. Stir in greens a little at a time until they all fit into the pan. Stir in drained beans, broth and cayenne. Pour the mixture into a 9x13-inch casserole dish and cover. Bake until beans are tender, 1 1/2 to 2 hours depending on variety.
In a small bowl, combine bread crumbs, Parmesan and parsley. Remove cover from the casserole, sprinkle with salt and stir well. Top with bread crumb mixture and increase oven temperature to 400°F. Bake, uncovered, until topping is browned and crisp, about 25 minutes