Collegiate Times

Soup

Warm up any cold Blacksburg night with this healthy and easy-to-make soup. For a more hearty version you can add Italian sausage or rotisserie chicken.

Prep Time: 30 minutes

Serves: 5

Ingredients:

3 tablespoons olive oil

1 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

2 garlic cloves, minced

4 cups vegetable broth, divided

5 cups kale, stemmed and chopped (about 1 small bunch)

2 (15 ounce) cans chickpeas (cannellini beans), rinsed and drained

1 (15 ounce) can black beans, rinsed and drained

1 tablespoons red wine vinegar

1 teaspoons fresh rosemary, chopped

salt and pepper to taste

Directions:

1. In a large pot, warm olive oil over medium heat. Add onion, carrot and celery and saute until soft (about six to seven minutes). Add garlic and a pinch of salt and cook for one minute. Stir in three cups of vegetable broth and add the kale. Simmer covered with a lid until the kale is tender (about five minutes).

2.  In a food processor, puree one can of the chickpeas and the remaining one cup of broth. Add this mixture, the remaining can of chickpeas and the can of black beans to the soup. Salt and pepper to taste before simmering for five minutes. Remove from heat and stir in the red wine vinegar and fresh rosemary. 

A version of this article appeared in the Nov 17 issue of the Collegiate Times.