Makes 6 servings (servings size : about 1-1/4 cup)
I was going through my tons of recipes , came across this one , had it for many years and it's just delicious .
This hearty vegetarian soup warms up chilly nights . Use any type of canned beans you happen to have on hand and add leftover chicken , turkey or Italian sausage for a different dish if you desire .
3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 teaspoon salt , divided
2 garlic cloves , minced
4 cups vegetable broth , divided
7 cups stemmed , chopped kale (about 1 bunch)
2 (15 ounce) cans no salt added cannellini beans , rinsed and drained
1 (15 ounce) can no salt added black beans , rinsed and drained
1/2 teaspoon finely ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary
1 . Heat a large Dutch oven over medium 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 teaspoon salt and garlic ; cook 1 minute . Stir 3 cups vegetable broth and kale . Bring to boil ; cover , reduce heat and simmer 3 minutes or until kale is crisp-tender .
2 Place half of the cannellini beans and remaining 1 cup vegetable broth in mixer 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