Kale & Two-Bean Soup

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