1 1/2 cups Organic Vegetable BrothI
1 Carrot (chopped)
1 Leeks (white parts only, chopped fine)
1 Garlic (cloves, minced)
1/4 tsp Oregano
3/4 tsp Thyme (dried)
1 cup Cannellini Beans (drained, rinsed)
1 1/2 cups Water
2 cups Kale Leaves (stem removed, chopped)
1 1/2 tosps Lemon Juice
Sea Salt And Pepper (to taste)
2 tbsps Parsley (chopped)
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.
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.
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.
Serving Size, One serving size is equal to about 1 1/2 cups.
Additional Toppings, Top with chili flakes and/or shredded parmesan.
