Two-Bean Soup with Kale

We tried Bountiful Baskets last week and the basket had kale in it.  I've never tried kale before so I just googled some recipes and we ended up liking this one a lot.

Two-Bean Soup with Kale

Ingredients

• 3 tablespoons olive oil  
• 1 cup chopped onion
• ¼ - ½ cup chopped carrot
• 1/2 teaspoon salt, divided
• 2 garlic cloves, minced
• 4 cups chicken broth, divided
  

• 7 cups chopped kale (about 1 bunch)
• 2 (15-ounce) cans kidney beans, rinsed, drained, and divided
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 teaspoon black pepper

Preparation

1. Heat a large pot oven over medium heat. Add olive oil to pan; swirl to coat. Add onion and carrot 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 kidney beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining kidney beans, black beans, remaining salt and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes.