Lemon Vegetable Soup
Ingredients
cannellini beans1 can
carrots3
thyme0.5 teaspoon
kale1 bunch
lemon1
oregano0.5 teaspoon
salt and pepper4 servings
sweet potato1 small
vegeta seasoning1 teaspoon
vegetable stock32 ounces
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
In a large pot bring stock to a slow simmer, then turn heat to medium/medium-low (you dont want to over-cook the veggies while you are chopping the remaining ingredients).While the stock is coming to a simmer, dice sweet potato and carrots into small enough pieces so that you can get multiple pieces on each spoonful.
Once stock has reached a simmer, add sweet potato and carrots.
Cook for 3-4 minutes.Meanwhile dice zucchini.
Add to pot after sweet potato and carrots have cooked for about 3-4 minutes.Wash and rinse kale.
Tear the leaves off the thick stem of the kale and tear into bite-sized pieces.
Add the kale, cannellini beans, thyme, oregano, vegeta, salt and pepper and let cook for 1-2 more minutes, just until the kale wilts.When soup is done, add the juice of 1 lemon.
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