My Trainer's Kale Soup Recipe

Heat olive oil in a stockpot over medium heat; cook and stir onion carrots celery salt and pepper in the hot oil until carrots are tender 10 to 15 minutes. Stir garlic into vegetable mixture and cook until fragrant about 2 minutes.

Stir chicken stock black beans and 1/2 can cannellini beans into vegetable mixture.

Blend remaining 1/2 can cannellini beans in a food processor or blender until smooth; stir into vegetable mixture. Add kale and apple cider vinegar to vegetable mixture; bring to a boil. Reduce heat and simmer until flavors have blended 20 to 30 minutes.