Heat soup pot and melt butter. Add olive oil. Saute diced onion until onion is translucent.
Saute celery, minced garlic.
Cook until celery is softened a bit about 3 minutes.
Diced carrots along with salt and freshly cracked pepper to your taste into the pot. Mix it all.
Cook for 2 to 3 minutes.
Pour in vegetable stock. Add rosemary stalk, and dried herbs oregano and thyme.
Bring to boil and let it simmer for 2 minutes.
Add drained and rinsed canned beans. Give it stir.
Jo’s Tip: if you desire you can blend(portion) the soup to give creamier texture. Take out 2 cups of soup mixture (after adding canned beans and remove rosemary stalk), blend it until smooth and add it back to the soup.
Cook for 5 minutes.
Stir in chopped kale and vinegar. Note: adding vinegar is not shown in video. As I forgot vinegar while I was shooting, but added to the soup later. Vinegar adds that perfect touch to the soup. Don’t forget vinegar.
Check for seasoning and add salt and pepper if it needs more salt and pepper. Turn off flame.
Serve soup with parmesan cheese sprinkled on top in serving bowls with soup dunkers - crusty sour dough bread, soda bread, cheesy garlic bread whichever is your favorite!