Lemon Vegetable Soup

1. 1

   1. In a large pot, bring stock to a slow simmer, then turn heat to medium/medium-low (you don't want to over-cook the veggies while you are chopping the remaining ingredients).

2. 2

   2. 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.

3. 3

   3. Meanwhile, dice zucchini. Add to the pot after the sweet potato and carrots have cooked for about 3-4 minutes.

4. 4

   4. 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.

5. 5

   5. When soup is done, add the juice of 1 lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.