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!
- 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
- 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.
- 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!)
- Place half of white beans in blender with 1 cup veggie broth and blend until smooth.
- Add puree, remaining beans, and pepper to soup. Bring to boil, reduce heat and simmer 5 min.
- 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.