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White Bean & Lemon Kale Soup


3 cups Vegetable Broth
2 Carrots (chopped)
2 Leeks (white parts only, chopped fine)
2 Garlic (cloves, minced)
1/2 tsp Oregano
1 1/2 tsp Thyme (dried)
1 3/4 cups Cannellini Beans (drained, rinsed)
3 cups Water
4 cups Kale Leaves (stem removed, chopped)
3 tbs Lemon Juice
Sea Salt & Black Pepper (to taste)
1/4 cup Fresh Parsley (chopped)


  1. In a large pot over medium heat, add a splash of the vegetable broth, then add the carrots and leeks. Cook for 6 to 8 minutes, or until cooked through. Then add the garlic, oregano and thyme and cook for 1 to 2 minutes more.
  2. Add the beans, water and remaining broth and bring to a low simmer over
    medium heat. Then reduce to medium-low and add the kale and lemon juice. Stir and continue cooking for 3 to 4 minutes, until the kale is wilted.
  3. Season with salt and pepper. Ladle into bowls and top with parsley. Serve and enjoy!


~ Leftovers: Refrigerate in an airtight container for up to four days.
~ Servings Size: One serving size is equal to about 2 cups.
~ Additional Toppings: Top with chili flakes and/or shredded parmesan.

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