Hearty Bean and Kale Soup
Ingredients
- 3 tablespoons olive oil
- 1 cup onion chopped
- 1/2 cup carrot chopped
- 1/2 cup celery chopped
- 1/2 teaspoon salt divided
- 2 cloves garlic minced
- 4 cups organic vegetable broth
- 7 cups kale stemmed, chopped (about 1 bunch)
- 3 cups cannellini beans rinsed, drained, and divided
- 3 cups black beans rinsed and drained
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon red wine vinegar
- 1 teaspoon rosemary chopped fresh
Instructions
- 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.
- 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.
