SOUPER SATURDAY

I made this soup for us today. It is delicious and very healthy.I had only chicken broth in the pantry so I used it instead of vegetable broth. the kale, carrots, and cannellini beans add lots of fiber. I was also able to practice with my new food processor chopping all the veggies and pureeing the beans. Cornbread is really good with it.

TWO-BEAN SOUP WITH KALE

3 tbsp. olive oil

1 c. chopped onion

1/2 c. chopped carrot

1/2 c. chopped celery

1/2 tsp. salt, divided (I omit)

2 garlic cloves, minced

4 c. vegetable broth, divided

7 c. stemmed, chopped kale (about 1 bunch)

2 (15 oz.) cans no-salt added cannellini beans, rinsed, drained, and divided

1 (15 oz.) can no-salt added black beans, rinsed and drained

1/2 tsp. freshly ground black pepper

1 tbsp. red wine vinegar

1 tsp. chopped fresh rosemary (I only had dried so I put in a couple of tsp.dried rosemary)

Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, celery, and saute 6 minutes or until tender. Stir in 1/4 tsp. salt and garlic; cook 1 minute. Stir in 3 c. vegetable broth and kale. Bring to a boil; 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 and black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 tsp. salt, vinegar, and rosemary.

*Rotisserie chicken or Italian sausage may be added if you are a carnivore!