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

Photo: Kana Okada; Styling: Sara Quessenberry

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