Two-bean Soup With Kale

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

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

Recipe

• 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.