Two-Bean Soup

By barbsjustagirl

Nutritional Information

Calories:
250
Fat:
10.4g (sat 1.4g,mono 5.5g,poly 2.2g)
Protein:
11.8g
Carbohydrate:
30.5g
Fiber:
9.2g
Cholesterol:
0.0mg
Iron:
3.8mg
Sodium:
593mg
Calcium:
189mg

Ingredients

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

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.