Vegetarian Bean and Kale Soup

This hearty vegetarian soup warms up chilly nights.
Use any type of canned beans you happen to have on hand,
add rotisserie chicken or Italian sausage for a heftier dish.
Swiss chard, mustard greens, or escarole can stand in for kale.

Ingredients:
3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 teaspoon salt, divided
2 garlic cloves, minced
4 cups organic vegetable broth,divided
7 cups stemmed, chopped kale (about 1 bunch)
2 (15-ounce) cans cannellini beans, rinsed, drained, and divided
1 (15-ounce) can black beans, rinsed and drained
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary

Directions:
Heat a large Dutch oven over medium-high heat.
Add olive oil to pan; swirl to coat.
Add onion, carrot, and celery,
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.
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,
black 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.