Two-Bean Soup with Kale

This hearty vegetarian soup will keep you warm on cold nights. Use whatever canned beans you happen to have on hand, and add grilled chicken or Italian sausage for a more delicious meal if you prefer.
Preheat a large roasting pan over medium-high heat. Add the olive oil to the skillet; stir to coat. Add the onion, carrot and celery and simmer for 6 minutes or until tender. Add 1/4 teaspoon salt and garlic; cook for 1 minute. Add 3 cups of vegetable stock and kale. Bring to a boil; cover, reduce heat, and simmer for 3 minutes or until the cabbage is crisp and tender.Put half of the cannellini beans and the remaining 1 cup vegetable stock in a blender or food processor; beat until smooth. Add the mashed bean mixture, remaining cannellini beans, black beans and pepper to the soup. Bring to a boil; reduce heat and simmer 5 minutes. Add the remaining 1/4 teaspoon of salt, vinegar, and rosemary.