Welcome to the most wonderful time of the year, in which indulgences abound in many forms. If, like me, that means a steady stream of cheese and delicious desserts, this is a good counterbalance. Every once in a while, I just desperately want to eat vegetables, and it was on one of those nights that I made this soup. Between the lovely veggies and copious amounts of lemons, it's gorgeously light and heavy on the nutrients. One bowl absolutely counteracts 2 straight weeks of fudge for breakfast.
1 onion
4 leeks
4 carrots
6 cups vegetable stock
1 bunch kale
2 cloves garlic
2 lemons
1 can white kidney beans
Red pepper flakes
Salt and Pepper
Dice all of the veggies and add them to a stockpot over medium heat. Saute until slightly translucent, but still firm
Add the stock and the beans, bring to a simmer
Add the kale and allow to cook until wilted
Remove the soup from the heat and add the juice of the lemons
