Two-Bean and Kale Soup

There is something magical about this soup. Maybe it’s that it is so savory – the rosemary and vinegar combination reminds Sam of pork roast. Maybe it’s that it is so creamy – the blended white beans and veggie broth fool you into thinking this could be dairy-based. Maybe it’s that it is one of those mysterious recipes that hands-down tastes even better when it is leftover. Maybe it’s that I’m eating it right now (seriously), on a 111° summer day in Phoenix, and it is still hitting the spot. Whatever it is, all I know for sure is that this is a favorite meal for everyone in my family, and is wildly liked by anyone I make it for. This includes a pair of very skeptical grandparents who still live on their farm in Nebraska!

Two-Bean and Kale Soup

Ingredients

  • 3 Tbsp olive oil
  • 1 cup onion, chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup celery, chopped
  • 1/2 tsp salt, divided
  • 4 cloves garlic, minced
  • 5 cups vegetable broth
  • 1 bunch kale, stemmed and chopped (approx 7 cups)
  • 2 cans white beans, drained and rinsed – cannellini or northern.
  • 1 can black beans, drained and rinsed
  • 1/2 tsp ground black pepper
  • 2 1/2 Tbsp red wine vinegar
  • 2 tsp crushed rosemary

Directions

  1. Heat oil in large sauce pan or dutch oven. Add onion, carrot, and celery, sauté until tender (about 6 min). Stir in 1/4 t salt and garlic, cook 1 min more.
  2. Stir in 4 c veggie broth and all kale. Bring to boil; cover, reduce heat, simmer for 3 min or until kale is crisp-tender. (Note that the liquid will not cover the kale at this point – not to worry!)
  3. Place half of white beans in blender with 1 cup veggie broth and blend until smooth.
  4. Add puree, remaining beans, and pepper to soup. Bring to boil, reduce heat and simmer 5 min.
  5. Stir in remaining salt, vinegar, and rosemary.

Serves 4. Definitely double if you are serving any more than four. Enjoy hot, and don’t be afraid to make it a day early and let it sit overnight, or to make extra for leftovers. It really does make a difference in the flavor!

Recipe Credit: My mom’s good friend, Gail.

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