Step 1

Saute: In a large pot or dutch oven, heat oil or water over medium heat, add leeks, carrots and celery and saute about 5 – 7 minutes (leeks should be softened and wilted). Add garlic and herbs & red pepper flakes, saute 1 minute more or until fragrant.

Step 2

Boil & Simmer: Add liquids and beans, bring to a slight boil, add kale, turn down heat to low and cook until kale softens and wilts, about 5 minutes. Add lemon juice and salt & pepper to taste. Add extra water/broth as needed.

Step 3

Serve with a sprinkle of parsley and squeeze of lemon. A light dusting of Almond Parmesan would be a nice touch too. Pair with your favorite crusty bread or naan bread to soak up the juices.

Step 4

Serves 4 – 6

Step 5

Add in 1/2 cup of orzo before bringing to a boil, cook soup at least 10 minutes on medium before adding the kale. Add an extra cup of water if needed.

Step 6

Use 1 onion in place of the leeks if needed. Dice onion and cook the same as the leeks in this recipe.

Step 7

Use baby kale in the tub (5 oz.) if you prefer.

Step 8

Nutrition information is calculated using 1 Tbsp oil and 3 cups veggie broth.