Ingredients

  • 1 can cannellini beans
  • 3 carrots
  • 1/2 teaspoon dried thyme
  • 1 bunch kale
  • 1 lemon
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 small sweet potato
  • 1 teaspoon vegeta seasoning
  • 32 ounces container chicken or vegetable stock

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 4 minutes

Step 2

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 4 minutes

Step 3

  • 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.
  • INGREDIENTS:
  • Length: 2 minutes