This is simple...and GOOD! I usually have all the of these ingredients on hand which makes cooking much more fun. Kale is great here, it holds up so well and talk about great for you. You could use any beans you have like Kidney Beans or Garbanzo Beans and you could add some protein like tofu, chicken, sausage. The best part of this dish is the Cheese-Tomato Toast! Serves 4-6 3 tbs olive oil 1 cup chopped onion 1/2 cup chopped carrot 1/2 cup chopped celery 1/2 tsp salt divided 3 garlic cloves, minced 4 cups vegetable broth 7 cups stemmed, chopped Kale 2 15 oz Cannellini beans, rinsed and drained 1 10 oz Black beans, rinsed and drained 1/2 tsp freshly ground pepper 1 tbs red wine vinegar 1 tsp chopped fresh rosemary 1. Heat a large Dutch oven over med-high heat. Add the oil, followed by the onion, celery, and carrot sauteing for about 6 mins or until tender. Stir in 1/4 tsp salt and garlic. After 1 min., add 3 cups vegetable broth and Kale. Bring to a boil; cover and reduce heat and simmer about 3 minutes. 2. Place have of the Cannellini beans and remaining 1 cup of the vegetable broth in a food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to the soup. Bring to a boil, reduce heat and simmer for 5 mins. Stir in remaining 1/4 tsp salt, vinegar, and rosemary. CHEESE-TOMATO TOASTS: 6 Big crackers, whole-wheat 3 plum tomatoes, sliced thinly Parmigiano-Reggiani cheese Basil, finely chopped Olive Oil 1. Broil oven on high. 2. Place crackers on a pan, Place tomato's evenly, sprinkle with the cheese, top with Basil and drizzle Olive oil lightly. 3. Only takes about 3 mins and DONE! Apapted from Cooking Light.