White Bean & Lemon Kale Soup

Ingredients

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)

Directions

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!

Notes

~ 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.

And if you need help with the big picture (balanced living with proper nutrition, balanced exercise, and calming your adrenals), we are here to help. We have some time slots available for a free consultation.

➡️➡️➡️ Click here to schedule. ⬅️⬅️⬅️

[ssba]