Two-Bean Soup with Kale

By Jaclyn

Ingredients

• 3 T olive oil
• 1 c. chopped onion
• 1/2 c. chopped carrot
• 1/2 c. chopped celery
• 1/2 tsp salt, divided
• 2 garlic cloves, minced
• 4 c. vegetable broth, divided
• 7 c. stemmed, chopped kale (about 1 bunch)
• 2 (15 oz) cans cannellini beans, rinsed and drained, and divided
• 1 (15 oz) can black beans, rinsed and drained
• 1 T red wine vinegar

Preparation

Step 1

1.) Heat a large Dutch oven over medium high heat. Add olive oil to pan. Add onion, carrot, and celery and saute 6 minutes or until tender. Stir in 1/4 tsp salt and garlic; cook 1 minute. Stir in 3 c. 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 c. vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture and remaining beans to soup. Bring to a boil, reduce heat and simmer 5 minutes. Stir in vinegar.