Kale & White Bean Soup

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1 Tbsp. butter

1 med. onion, chopped

2 celery stalks, chopped

1 1/2 c. carrots, sliced **

1-2 cloves of garlic, grated**

3 medium red potatoes, diced**

4 c. low sodium chicken or vegetable broth

Juice of 1/2 a lemon

1 bunch of kale, chopped into bite size pieces**

1 can white kidney beans

1 1/2 Tbsp. dried parsley

1/2 tsp. paprika

1/4 tsp. dried basil

Salt and pepper to taste

 

Melt butter and sauté onions, celery and carrots until soft. Add grated garlic and cook a minute more. Add the remaining ingredients, except for the kale. Bring to a boil, stirring frequently until potatoes are soft. Reduce heat and let simmer, adjust spices to your liking. Add kale, stir to incorporate and simmer for 15 more minutes. Serve hot with sough dough bread. ​

 

**These ingredients are based off our produce and not produce from the store.