White Bean and Lemon Kale Soup

This soup is ideal for early April, providing the warmth needed for still-chilly evenings while introducing the brightness of lemon and the healthfulness of kale, setting a lighter tone for meals reflective of spring’s arrival.

Ingredients:

800 mls Vegetable Broth
3 Carrot (chopped)
3 Leeks (white parts only, chopped fine)
3 Garlic (cloves, minced)
1 tsp Oregano
2 tsp Thyme (dried)
1 tin White Navy Beans (drained and rinsed)
800 mls Water
4 cups Kale Leaves (stem removed, chopped)
1 Lemon (juiced)
Sea Salt & Black Pepper (to taste)
3/4 cup 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 or freeze for a later date.

SERVING SIZE
One serving size is equal to about 2 cups.

ADDITIONAL TOPPINGS
Top with chilli flakes and/or shredded parmesan.