Two-Bean Soup with Kale

Two-Bean Soup with Kale
Photo by Kana Okada


  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt, divided
  • ½ cup chopped celery
  • 1 cup chopped onion
  • 1 tablespoon red wine vinegar
  • 1 teaspoon chopped fresh rosemary
  • 3 tablespoons olive oil
  • + 6 more ingredients
    • ½ cup chopped carrot
    • 4 cups organic vegetable broth (such as Emeril's), divided
    • 2 garlic cloves, minced
    • 2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
    • 7 cups stemmed, chopped kale (about 1 bunch)
    • 1 (15-ounce) can no-salt-added black beans, rinsed and drained

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 ...

View full recipe at My Recipes


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