Sometimes vegetarian soups strike me as more of a side dish than a true main course. That’s why I like to make this Two-Bean Soup when I want a meatless meal – it has so much protein that it still feels like a hearty meal! It’s also flexible – I have used other beans that happen to be in my pantry if I didn’t have black beans or added extra carrots (my kids love them). And when I had extra shredded chicken and wasn’t worried about it being a meatless soup? Very yummy addition. Pair it with a nice crusty bread and voilà! Dinner is served.
What you need:
- 3 T. olive oil
- 1 c. chopped onion
- 1/2 c. chopped carrot
- 1/2 c. chopped celery
- salt, to taste
- 2 garlic cloves, minced
- 4 c. vegetable (or chicken) stock, divided (store-bought or homemade)
- 7 c. stemmed, chopped kale (I have also substituted with fresh spinach)
- 48 oz. cannellini beans, rinsed, drained, divided
- 15 oz. black beans, rinsed and drained
- 1/2 t. ground black pepper
- 1 T. red wine vinegar
- 1 t. chopped fresh rosemary or 1/2 t. dried rosemary
- cutting board and knives
- measuring cups and spoons
- food processor
- dutch oven or large stock pot
Time: 30 minutes
Freezeable: Yes. I love freezing soup!
Serves: About 6
Multiplying the recipe: This would easily multiply. Just make sure you have a big enough pot!
Heat a large Dutch oven over medium-high heat. Add the olive oil. Add onion, carrots, and celery. Sauté until tender, about 5-6 minutes. Stir in a dash of salt and the garlic, cook another minute. Stir in 3 c. of the stock and kale (or spinach). Bring to a boil. Cover and simmer until the kale is crisp-tender (or the spinach is wilted), about 2-3 minutes.
Place half of the cannellini beans and the last 1 c. of stock in a food processor fitted with a metal blade. Process until smooth. Add the puréed bean mixture, remaining beans (cannellini and black), and pepper. Bring to a boil, and simmer for 5 minutes. Stir in another dash of salt to taste, vinegar, and rosemary.