Ingredients:

• 1/2 cup water for water-sauté
• 2 medium leeks (about 3-4 cups), thinly sliced (white and 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
• 6-7 cups low-sodium vegetable broth or combo of water and broth
• 2 cans (15 oz) cannellini beans, drained and rinsed or 3 cups cooked
• 1 bunch kale, stem removed and julienned
• 2-3 lemons, juiced
• salt and fresh cracked pepper to taste
• chopped parsley, to serve

Directions:

Sauté

• In a large pot heat water over medium heat, add leeks, carrots and celery and sauté 5-7 min (leeks should be softened / wilted).
• Add garlic and herbs and red pepper flakes, sauté 1 minute more or until fragrant.
  
  

Boil and Simmer:

• Add liquids and beans, bring to a slight boil, add kale, turn down heat to low and cook until kale softens about 5 min.
• Add lemon juice, S&P to taste.
• Add extra water/broth as needed.
• Serve with a sprinkle of parsley and squeeze of lemon.

Credits:

The Simple Veganista