If you're cooking dry beans… Soak the beans in plenty of water overnight. Rinse them in the morning, then cover with a good amount of water and bring to a boil. Turn the heat down and simmer for a few hours until the beans are tender. Drain and set aside.
Heat the olive oil in a large pot over medium-high heat, then add the garlic. Cook for 2-3 minutes, stirring frequently, until it just starts to brown, then add the celery and basil. Let it cook for another 5 minutes to soften the celery.
Add in the beans and crushed tomatoes. Bring to a boil, then reduce to medium-low heat to simmer for at least 30 minutes. This will develop a beautiful flavor. Stir frequently.
Cook your pasta in salted boiling water according to package directions. While it's cooking, add the chopped kale to the sauce and mix it in to wilt the kale.
Drain your pasta and serve it hot – you can mix the fagioli sauce straight into the pasta pot, and if you like you can leave some extra sauce on the side to serve on top. Sprinkle nutritional yeast or vegan parmesan on top and enjoy your plate full of love!