BEAN SOUP WITH KALE Herb Seasoning
Serves 6 2 hours cook time
1 cup dry cannellini Beans
⅓ cup Wicked Good Rub
1 small can white beans, drained
4 tablespoons olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 teaspoon salt
5 cup vegetable or chicken broth
7 cups chopped kale
1 (15 ounces) can black beans, rinsed and drained
1 tablespoon vinegar
1. Prepared cannellini beans according to package directions according to package directions using water and the Wicked Good Rub.
2. When beans have almost finished cooking, heat a large Dutch oven over medium high heat. Add olive oil to pan; swirl to coat. Add onions, carrots, and celery and sauté 6 minutes or until tender. Stir in 4 cups broth and kale. Bring to a boil; cover, reduce heat and simmer 3 minutes.
3. Place small can of white beans in blender with remaining cup of broth, blend until smooth. Add pureed bean mixture, black beans and cannellini beans to pot. Bring to a boil, reduce heat and simmer 5 minutes. Stir in salt and vinegar.