Nutritional Information Calories 250 Fat 10.4g Cholesterol 0.0mg Sodium 593mg Carbohydrates 30.5g Fiber 9.2g Protein 11.8g Iron 3.8mg Calcium 189mg Servings Makes 6 servings, serving size 1 1/4 cups. Time To Cook Preparation time: Under 30 minutes complete. Weekday Easy Hearty Kale & Bean Soup "Warm up to this hearty vegetarian soup that you can make in under 30 minutes! Serve with a fresh and crisp ciabatta loaf bread." Ingredients 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 vegetable or stock broth, divided 7 cups stemmed, chopped fresh kale which is about 1 bunch 2 cans no-salt-added cannellini beans, rinsed, drained, and divided, about 2 cans 1 can no-salt-added black beans, rinsed and drained, about 1 can 1/2 teaspoon freshly ground black pepper 1 tablespoon red wine vinegar 1 teaspoon chopped fresh rosemary Directions Heat a large Dutch oven pan over medium-high heat. Add olive oil to pan and swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic and 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. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor and 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.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.