42. Kale and Two-Bean Soup

Ingredients:
2 (15oz cans) no salt black beans, drained and rinsed
2 (15oz cans) no salt cannellini beans, rinsed, drained and divided
1/2 cup chopped carrot
1/2 cup chopped celery
3 Tbsp olive oil
1 cup chopped onion
2 garlic cloves, minced
4 cups vegetable broth, divided
7 cups stemmed, chopped kale
1/2 tsp black pepper
1 Tbsp red wine vinegar
1 tsp chopped rosemary

Directions:
Heat a large pot over medium-high heat. Add olive oil to pan, add onion, carrot, and celery. Sauté 6 minutes, until tender. Stir in 1/4 tsp salt and garlic; cook 1 minute. Stir in 3 cups of vegetable broth and kale. Bring to a boil, cover, reduce heat, and simmer 3 minutes, until kale is tender.

Place half of cannellini beans and remaining 1 cup vegetable broth in a blender, 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 tsp salt, vinegar, and rosemary.
Serves 6.
http://www.myrecipes.com/recipe/two-bean-soup-with-kale-10000001924699/