Lemon Vegetable Soup

Ingredients

• •1 can cannellini beans
• •3 carrots
• •½ teaspoon thyme
• •1 bunch kale
• •1 lemon
• •½ teaspoon oregano
• •salt and pepper
• •1 small sweet potato
• •1 teaspoon vegeta seasoning
• •32 ounces vegetable stock

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Method

From foodista.com — read the original

1. 1In 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).
2. 2While 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.
3. 3Once stock has reached a simmer, add sweet potato and carrots. Cook for 3-4 minutes. Meanwhile dice zucchini.
4. 4Add 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.
5. 5Add 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.