Lemony Kale and White Bean Soup
Serves 4 – 6.
1 tablespoon olive oil
2 medium leeks (about 3 – 4 cups), thinly sliced (white & pale green parts only)
2 large carrots (about 1 cup), diced
2 celery stalks (about 1 cup), diced
2 garlic cloves, minced
1 teaspoon dried oregano, rosemary or thyme or 2 teaspoons fresh chopped
Pinch of red pepper flakes
6 – 7 cups low-sodium vegetable broth
2 cans (15 oz) cannellini beans, drained and rinsed, or 3 cups cooked
1/2 lb. Red Dog stir fry mix
2 – 3 lemons, juice of
Salt & fresh cracked pepper to taste
Chopped parsley, to serve
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.
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.
Serve with a sprinkle of parsley and squeeze of lemon. Pair with your favorite crusty bread to soak up the juices.