Suggested Recipes Kidney Bean Recipe

Two-Bean Soup with Kale with Cheese-Tomato Toasts

ingredients

3 tbsp olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 tsp salt
2 garlic gloves, minced
4 cups vegetable broth, divided
7 cups stemmed, chopped kale (about 1 bunch)
2 - 15 oz cans cannellini beans, rinsed, drained, and divided
1 - 15 oz can dark red kidney beans, rinsed and drained
1/2 tsp freshly ground black epper
1 tbsp red wine vinegar
1 tsp chopped fresh rosemary

Directions

Heat a large bowl. Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and saute 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 boil; cover, reduce heat, and simmer 3 minutes or until kale is crsip-tender. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, dark red kidney 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.

For the Cheese-Tomato Toasts: Broil 4 (1 oz.) slices ciabatta bread for 1 minute. Turn bread over; top each slice with 2 thin plum tomato slices and 1 tablespoon shredded Parmigiano-Reggiano cheese. Broil 2 minutes or until cheese melts.