Two-Bean Soup With Kale Recipe

Name: Two-Bean Soup With Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1/2 cup carrot, chopped; 1/2 cup celery, chopped; 1/2 teaspoon salt, divided; 4 cups organic vegetable broth, divided (such as Emeril's); 2 (15 ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided; 7 cups stemmed chopped kale or 1 bunch kale; 1 (15 ounce) can no-salt-added black beans, rinsed and drained; 1/2 teaspoon fresh ground black pepper; 1 tablespoon red wine vinegar; 1 teaspoon chopped fresh rosemary

Servings: persons

3 tablespoons olive oil
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 teaspoon salt, divided
4 cups organic vegetable broth, divided (such as Emeril's)
2 (15 ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
7 cups stemmed chopped kale or 1 bunch kale
1 (15 ounce) can no-salt-added black beans, rinsed and drained
1/2 teaspoon fresh ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary

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 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.
2
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.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 1/2 cup carrot, chopped, 1/2 cup celery, chopped, 1/2 teaspoon salt, divided, and more.

Yes, Two-Bean Soup With Kale falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Two-Bean Soup With Kale

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