15 ounce .5 can cannellini beans drained and rinsed divided canned
5 carrots sliced
5 stalks celery chopped
32 fluid ounce chicken stock see
2 cloves garlic minced
6 servings salt and ground pepper black to taste
1 cup kale chopped to taste
3 tablespoons olive oil or as needed
1 large onion diced
Equipment
food processor
pot
blender
Directions
Heat olive oil in a stockpot over medium heat; cook and stir onion, carrots, celery, salt, and pepper in the hot oil until carrots are tender, 10 to 15 minutes. Stir garlic into vegetable mixture and cook until fragrant, about 2 minutes.
Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
Blend remaining 1/2 can cannellini beans in a food processor or blender until smooth; stir into vegetable mixture.
Add kale and apple cider vinegar to vegetable mixture; bring to a boil. Reduce heat and simmer until flavors have blended, 20 to 30 minutes.
