Meatless Tuesday: Two Bean Soup with Kale

Recipe adapted from Cooking Light

Personal Note: Even I can break the rules sometimes (that makes 2x, I do love the rules). I moved our meatless meal until Tuesday because I was too lazy to go to the store until Monday night. Breaking the rules makes me feel alive! Maybe I’ll run with scissors or never clean behind the toilet! On second thought, those sound dangerous, I’ll just go back to my crossword puzzles, but I’ll do them in INK!

Plan of Attack:

1. Prep veggies

2. Blend beans and broth

3. Cook all in one pot

Ingredients for 2:

1 Tbsp olive oil

½ C chopped yellow onion

1 carrot, chopped

2 celery stalks, chopped

¼ tsp salt

2 garlic cloves, minced

2 C vegetable broth

½ bunch of kale, cut into smaller pieces, stems removed

1 can (19 oz or 15 oz) cannellini beans, rinsed and drained

½ can (15 oz) black beans, rinsed and drained

¼ tsp freshly ground black pepper

½ Tbsp red wine vinegar

¼ tsp fresh rosemary chopped

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add onion, carrot and celery and sauté 5-6 minutes
3. Stir in ¼ tsp salt and garlic, sauté for another minute
4. Add in 1 ½ C vegetable broth along with the kale. Bring to a boil, reduce heat to medium, cover and simmer 3 minutes
5. In a blender add ½ C vegetable broth and ½ can of the cannellini beans and pulse until smooth
6. After the kale is cooked after the previous 3 minutes, add the blended beans, remaining cannellini beans, black beans and pepper. Bring back to boil and simmer for 5 minutes, uncovered
7. Stir in remaining ¼ tsp salt, vinegar and rosemary
8. Enjoy!

Nutritional Info:

375 calories

15.6g total fat (2.1g saturated)

45.75g carbohydrates

17.7g protein

13.8g fiber

0mg cholesterol