Black Bean Soup with Feta & Kale, Apple & Pecan Salad

Directions

1. Wash and dry all produce.
2. Dice the bell pepper into ¼-inch pieces and place in a medium bowl; trim and dice the onion into ¼-inch pieces as well.
3. Heat a medium saucepan over medium-high heat and add a drizzle of olive oil to coat the bottom.
4. Add the bell pepper and onion to the pan; cook, stirring often, until softened, about 3 to 4 minutes.
5. Mince or press the garlic and add it along with cumin and crushed red pepper; cook briefly until fragrant, about 15–30 seconds.
6. Pour in the broth and beans with their liquid, season with salt and pepper, bring to a boil, then reduce to a simmer and cook 15 minutes.
7. Meanwhile, in a salad bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
8. Remove kale leaves from the stems, chop into ½-inch ribbons, then massage into the dressing.
9. Quarter the Gala apples, core and seed, then cut each quarter into thin wedges and add to the salad; rough-chop pecans and fold them in.
10. Purée the soup with an immersion blender to desired smoothness (or mash with a potato masher), then ladle into bowls and top with crumbled feta; serve with the kale salad on the side.