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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This hearty vegetarian soup warms up chilly nights. Use any type of canned beans you happen to have on hand, and add rotisserie chicken or Italian sausage for a heftier dish, if you prefer. Ingredients:
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 organic vegetable broth (such as emeril's), divided |
7 cups stemmed, chopped kale (about 1 bunch) |
2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided |
1 (15-ounce) can no-salt-added black beans, rinsed and drained |
1/2 teaspoon freshly ground black pepper |
1 tablespoon red wine vinegar |
1 teaspoon chopped fresh rosemary |
Directions:
1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 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.
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