Pour the beans into a large bowl and cover with two inches of cold water.

Add kosher salt and soak overnight or for eight to 12 hours.

Drain and rinse the beans and set them aside. Heat oil in a large pot over medium-low heat. Add the onion, celery, and carrots and cook for eight minutes.

Add the garlic and mix well. Add the beans; place the turkey legs on top. Pour in the broth and water and season with salt and pepper.

Bring to a boil. Once boiling, lower to a simmer and cook for one and 1/2 hours.

Remove the turkey legs from the pot and pull or dice the turkey meat. Add the kale to the soup and cook for an additional five to seven minutes. Return the turkey meat to the pot and ladle into bowls for serving.