Two-Bean Soup with Kale

By LaLaCooks

This hearty vegetarian soup warms up chilly nights. Use any type of canned beans you happen to have on hand, and add rotisserie chicken or Italian sausage for a heftier dish, if you prefer.

Serve with Cheese-tomato toasts*


* Broil 4 (1-ounce) slices ciabatta bread for 1 minute. Turn bread over; top each slice with 2 thin plum tomato slices and 1 tablespoon shredded Parmigiano-Reggiano cheese. Broil 2 minutes or until cheese melts.

Ingredients

• 3 tablespoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 teaspoon salt, divided
• 2 garlic cloves, minced
• 4 cups organic vegetable broth (such as Emeril's), divided
• 7 cups stemmed, chopped kale (about 1 bunch)
• 2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon red wine vinegar
• 1 teaspoon chopped fresh rosemary

Details

Servings 30
Adapted from find.myrecipes.com

Preparation

Step 1

1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.

2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.