Lemony Kale + White Bean Soup with Leeks

You’re going to love how simple this recipe is, using everyday accessible ingredients. This kale and white bean soup took me all of 30 minutes to make and only one pot. It’s filled with healthy, whole foods to keep you happy and nourished.

1 tablespoon olive oil or ½ cup water for water saute

2 medium leeks (about 3 to 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 to 7 cups low-sodium vegetable broth or combo of water & broth

2 cans (15 oz) cannellini beans, drained and rinsed or 3 cups cooked

1 bunch kale (lacinato or curly), middle stem removed and julienned

2 to 3 lemons, juice of

mineral salt & fresh cracked pepper to taste

chopped parsley, to serve

Directions at simple-veganista.com

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