Lemon Vegetable Soup

Name: Lemon Vegetable Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 can Cannellini Bean (1 can cannellini beans); 3 pieces Carrot (3 carrots); ½ tsp Dried Thyme (1/2 teaspoon dried thyme); 1 bunch Kale (1 bunch kale); 1 piece Lemon (1 lemon); ½ tsp Dried Oregano (1/2 teaspoon dried oregano); 0 pieces Salt and Pepper (Salt and pepper to taste); 1 piece Sweet Potato (1 small sweet potato); 1 tsp Vegeta (1 teaspoon vegeta seasoning); 32 oz Stock (32 ounces container chicken or vegetable stock)

25 minItalian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

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).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.
2Add 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.
3Add 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.