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