Thursday, May 5, 2011

Two Bean Soup

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 Oil
1 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. 

Serves 4-6

Recipe slightly adapted from Cooking Light


  1. I love making bean soups! Beans are such an accessible and cheap source of protein and they taste deeelicious! Thanks for sharing such a great recipe, Anne. I love the addition of spinach! :]

  2. I love soup and really love bean soup. This looks delicious 'cause you take such GREAT pictures. Oh, and probably because it IS delicious.


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