Place beans in a pot with enough cold water to cover by 3 inches. Bring to boil. Continue to boil 1 minute. Remove from heat. Cover and let stand 1 hour. Drain beans and return to pot. Add 8 cups water and 3 cloves garlic; bring to boil. Reduce the heat to medium, cover and simmer until beans are tender, 1 to 2 hours. Halfway through the cooking, check to see if the beans have started to soften and add 1 teaspoon salt. Continue to cook until beans are soft but not mushy and most of the cooking liquid has evaporated.

While the beans are finishing, pre-heat the oven to 450 degrees. On a baking sheet lined with parchment paper toss the tomatoes with one clove of minced garlic, 2 tablespoons of olive oil, the basil, and a ¼ teaspoon of salt. Roast the tomatoes for 15 minutes or until they start to blister and release some of their juices. Remove from the oven and set aside while you prepare the kale.

In a medium saucepan heat remaining two tablespoons of olive oil over low heat; add one clove of minced garlic and the crushed red pepper, Cook for a minute or two until the garlic is fragrant. Add the kale and ¼ cup of water then cover and let cook until the kale starts to soften, about 5 minutes. Remove the lid, add the tomatoes and the beans and cook for 5 minutes stirring gently until everything is combined.

To serve, spoon some of the bean and kale mixture into a bowl and top with a sprinkling of parmesan cheese and a drizzle of good quality balsamic vinegar.