If you are trying to improve your diet but you are tired of eating the same protein every day, then try adding beans to your weekly menu. Beans are an inexpensive nutrient packed food that will give your diet an extra boost. High in protein, zinc, iron, soluble fiber and often priced less than 25 cents per cup, beans are great deal year-round. Try this recipe for a yummy winter meal!
Two Bean Soup with Kale
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 (such as Emeril’s), divided
7 cups stemmed, chopped kale (about 1 bunch) $
2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added black beans, rinsed and drained $
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary
1. 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.
2. 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.