Two Bean Soup with Kale

2 Bean Soup with Kale 4

This soup happens to be one of my favorites! It is so comforting to eat – maybe because soup always seems to be comforting OR maybe because these ingredients are so healthy you know your body is thanking you for eating this soup! It is simple in ingredients, but more complex in flavor. The beans and kale really work together in texture and flavor – and the pureed beans add a delicious creaminess to this soup without adding any fat. This soup is an excellent source of fiber, vitamin K, folate, and phytonutrients…plus it tastes delicious! This is a hearty soup that always leaves me feeling full, satisfied, and wanting more!

2 Bean Soup with Kale 2

2 Bean Soup with Kale 3

1 cup chopped leek or onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 tsp. salt, divided
2 garlic cloves, minced
4 cups vegetable broth, divided
7 cups 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
1/4 t. dried rosemary

Heat a large soup pot over medium-high heat. Add onion, carrot, and celery; sauté 6 minutes or until tender. (If needed, add in some water or broth to prevent vegetables from sticking) Add in 1/4 teaspoon salt and the garlic, and sauté for 1 minute. Stir in 3 cups broth and kale. Bring to a boil; cover, reduce heat, simmer 3 minutes or until the kale is crisp-tender.
Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor, and process until smooth. Add the pureed bean mixture, remaining cannellini beans, black beans, and freshly ground black pepper to soup in pan. Bring to a boil, reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, red wine vinegar, and rosemary. (Adapted slightly from Recipe Source: Cooking Light)

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