Green Veggie Soup

1. 1

   In a large stock pot, add olive oil, garlic, ginger, onion and pepper, and enough stock to cover the bottom of the pot.

2. 2

   Sautee until onion starts to become translucent.

3. 3

   Add broccoli and cauliflower and sprinkle with salt.

4. 4

   Cook about 5 minutes then add the remainder of the stock.

5. 5

   Bring the stock to a simmer and reduce heat just to keep the stock simmering.

6. 6

   Tear off the leafy parts of the kale and add to the mixture, piled loosely on top, do not stir.

7. 7

   Add the spinach on top of the kale, cover, and continue to cook until the greens are wilted.

8. 8

   Remove entire mixture into a large bowl, and puree in a blender in small batches until smooth, add water as needed to blend to a smooth consistency.

9. 9

   Add rinsed beans to each batch in the blender, and return entire mixture to the pot.

10. 10

    Add lemon juice and bring to a simmer.

11. 11

    Serve alone, or with croutons and shredded asiago cheese, or whatever suits you.

12. 12

    Would also make a satisfying meal served over rice.

* Per serving · 4 servings · Values may vary.