Lemon Vegetable Soup

• cannellini beans1 can
• carrots3
• thyme0.5 teaspoon
• kale1 bunch
• lemon1
• oregano0.5 teaspoon
• salt and pepper4 servings
• sweet potato1 small
• vegeta seasoning1 teaspoon
• vegetable stock32 ounces

Instructions

1. 1

   In 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.

2. 2

   Once stock has reached a simmer, add sweet potato and carrots.

3. 3

   Cook for 3-4 minutes.Meanwhile dice zucchini.

4. 4

   Add to pot after sweet potato and carrots have cooked for about 3-4 minutes.Wash and rinse kale.

5. 5

   Tear the leaves off the thick stem of the kale and tear into bite-sized pieces.

6. 6

   Add 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.