White Bean & Lemon Kale Soup

Ingredients

• 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)

Method

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 zest & juice of the lemon. 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!

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