Two-Bean Soup with Kale

1 Tbsp. olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 tsp. salt
2 garlic cloves, minced
4 cups low-sodium chicken broth
7 cups (1 bunch) stemmed, chopped lacinato kale
2 (15-oz.) cans cannellini beans, rinsed and drained and divided
1 (15-oz.) can black beans, rinsed and drained
Freshly ground black pepper
1 Tbsp. red wine vinegar
1 Tsp. chopped fresh rosemary

Heat a large Dutch oven over medium-high heat. Add olive oil and swirl to coat. Add onion, carrot and celery and sauté 6 minutes or until tender. Stir in 1/4 tsp. salt and garlic; cook 1 minute. Stir in 3 cups chicken broth and kale. Bring to a boil; cover, reduce heat to low and simmer about 5 minutes or until kale is tender.

Place one can of drained cannellini beans and remaining 1 cup of chicken broth in a blender or food processor and process until smooth. Add pureed beans, remaining cannellini beans, black beans and pepper to soup.  Simmer 5 minutes. Stir in remaining 1/4 tsp. salt, red wine vinegar and rosemary. Add additional chicken broth if soup is too thick.

Makes 6 servings (serving size: about 1 1/4 cups)
WW SmartPoints per serving: 5