Two-Bean Soup with Kale

-3 TBSP olive oil
-1 cup chopped onion
-1/2 cup chopped carrot
-1/2 cup chopped celery
-1/2 teaspoon Himalayan sea salt
-2 garlic cloves, minced
-1 teaspoon fresh rosemary
-4 cups organic vegetable broth
-7 cups stemmed, chopped kale (about 1 bunch)
-2 (15-ounce) can cannellini beans*
-1 (15-ounce) can black beans*

-In large frying pot, add olive oil, onion, carrot, celery, and sauté about 6 minutes until tender
-Stir in 1/4 teaspoon salt & garlic, cook for 1 minute
-Stir in 3 cups of vegetable broth and kale, and bring to a boil, then cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender
-In a blender, puree half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor until smooth
-Add pureed bean mixture, remaining cannellini beans, and black beans
-Bring to boil, reduce heat, and simmer for 5 minutes. 
-Stir in rest of 1/4 teaspoon salt, and rosemary
*choose organic, BPA-free cans; can also cook dry beans first

(adapted from