White Bean & Lemon Kale Soup


  • 350ml Organic Vegetable Broth
  • 1 carrot (chopped)
  • 1 leek (white parts only, chopped fine)
  • 1 garlic clove (minced)
  • 1 tsp Oregano
  • 1 tsp dried Thyme
  • 220g Cannellini Beans (drained, rinsed)
  • 350ml water
  • 50g Kale leaves (stem removed, chopped)
  • 1 Lemon
  • Sea Salt & Black Pepper (to taste)
  • 20g 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 zest & juice of the lemon. 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!