Two-Bean Soup with Kale


6 servings (serving size: about 1 1/4 cups)


3 tablespoons olive oil

1 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 teaspoon salt, divided

2 garlic cloves, minced

4 cups organic vegetable broth, divided

7 cups stemmed, chopped kale (about 1 bunch)

2 (15 ounce) cans no-salt added cannellini beans, rinsed, drained, and divided

1 (15 ounce) can no-salt added black beans, rinsed and drained

1/2 teaspoon ground, fresh pepper

1 tablespoon red wine vinegar

1 teaspoon fresh chopped rosemary


  1. Heat a large pot over medium-high heat. Add oil, carrot, onion, 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 3 minutes or until kale is crisp-tender.

  2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; 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 teaspoon salt, vinegar, and rosemary.

Tip of the Day

Avoid oversized portions. Use a smaller plate, bowl, and glass. Portion out foods before you eat. When eating out, choose a smaller size option, share a dish, or take home part of your meal.

Daily Inspiration 

“Then said Jesus unto his disciples, if any man will come after me, let him deny himself, and take up his cross and follow me.”

Matthew 16:24

The effective christians of history have been men and women of great personal discipline. To be a true, effective disciple of christ, we must seek to discipline our lives and endeavor to walk even as he walked.

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