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1. Rinse beans. In a 4-quart Dutch oven combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans and the 6 cups water in a 4-quart Dutch oven. Cover and let soak in a cool place overnight.) Drain and rinse beans. Transfer to a 5- to 6-quart slow cooker.
2. Add pork hocks, the 2 1/4 cups water, the broth, celery, carrots, leeks, rosemary, the 1/4 teaspoon pepper, and the bay leaf to slow cooker. Cover and cook on low-heat setting for 11 to 13 hours or on high-heat setting for 5 1/2 to 6 1/2 hours.
3. To serve, remove pork hocks and cool slightly. Meanwhile, if desired, mash beans slightly. When hocks are cool enough to handle, cut meat off bones and chop; discard bones and bay leaf. Stir meat and kale into soup. Season to taste with salt and additional pepper.