This soup makes a great weeknight dinner. It only takes 30 minutes to come together, it's healthy and delicious and it easily lasts for two nights when serving two people. I like to serve this soup with cheddar soda bread only this time I left out the cheddar to cut down some of the fat. I made the bread into muffins rather than a round, which shortened the baking time. To make the muffins prepare the bread as directed. Line a standard muffin tin with baking liners and fill each cup 3/4 of the way full. Bake in a 375 degree F oven for 20-25 minutes or until lightly golden on top.
Two Bean Soup
3 tablespoons Olive Oil1 medium Onion, Chopped
2 medium Carrots, Chopped
1 Celery Stock, Chopped
Pinch of Kosher Salt
2 Garlic Cloves, Minced
4 cups Vegetable Broth, Divided
1 bunch Kale
2 cans Cannellini Beans, Drained and Divided
1 can Black Beans, Drained
1 tablespoon Red Wine Vinegar
1 teaspoon Fresh Rosemary, Chopped
Pepper to taste
Heat oil in a dutch oven over medium-high heat and add a generous pinch of salt. Stir in the onion, carrots and celery, cook for 7 minutes, stirring occasionally. Add the garlic and cook for just a minute then stir in 3 cups of the vegetable broth and the kale. Bring to a boil then reduce to a simmer and cover for 3 minutes. In the meantime pour the remaining cup of broth and 1 can of cannellini beans into the blender and blend until smooth. Pour the broth mixture and the remaining beans into the soup. Cook for 5 minutes or until beans are heated through. Pour in the red wine vinegar and stir in the rosemary. Add more salt if you like and pepper to taste.
Recipe slightly adapted from Cooking Light