Recipe Servings: 4
Ingredients
three tablespoons olive oil
one large onion
five carrots
five stalks celery
salt and ground black pepper to taste
two cloves garlic
one (32 fluid ounce) container chicken stock
one (15 ounce) can black beans
one (15 ounce) can cannellini beans
one cup chopped kale
one tablespoon apple cider vinegar
Instructions:
Heat olive oil in a stockpot over medium fire; cook and mix onion, carrots, celery, salt, and pepper in the hot oil till carrots are tender, ten to fifteen minutes. Mix garlic into vegetable mixture and cook till fragrant, about two minutes.
Stir chicken stock, black beans, and half can cannellini beans into vegetable mixture.
Blend remaining half can cannellini beans in a food processor or blender till smooth; mix into vegetable mixture. Add kale and apple cider vinegar to vegetable mixture; bring to a boil. Reduce heat and simmer till flavors have blended, twenty to thirty minutes.
馃槝
