Two-Bean Soup with Kale

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


Makes 4-6 servings


3 Tbsp. olive oil
1 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 tsp. salt, divided
2 cloves garlic, minced
4 cups vegetable broth, divided
7 cups stemmed, chopped kale (about 1 bunch)
2 (15-ounce) cans cannellini beans, rinsed, drained and divided
1 (15-ounce) can black beans, rinsed and drained
1/2 tsp. freshly ground black pepper
1 Tbsp. red wine vinegar


1.  Heat a large Dutch oven over medium-high heat.  Add olive oil to pan; swirl to coat.  Add onion, carrot, and celery, and saute 6 minutes or until tender.  Stir in 1/4 tsp. salt and garlic; cook 1 minute.  

2.  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.

3.   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.  

4.  Stir in remaining 1/4 tsp. salt, vinegar, and rosemary.