Ingredients
Scale
- 2 medium carrots, chopped into 1/2 inch pieces
- 2 medium parsnips, chopped into 3/4 inch pieces
- 3 cups kale leaves, stems removed and roughly chopped
- 2 cups of white beans, such as Great Northern, drained and rinsed
- 1 quart (4 cups) sodium free or low sodium vegetable broth
- 1 cup water
- Salt & pepper to taste (I used 1/2 tablespoon salt with sodium free vegetable broth. Use less salt if using low-sodium vegetable broth.)
- 1/2 tablespoon lemon juice
Instructions
- Add the vegetable broth and water to a large pot. Bring to a boil, then lower the heat and let it simmer.
- Add the chopped carrots and cook for 5 minutes. Add the chopped parsnips and cook for 10 minutes, or until the parsnips and carrots are both fork-tender and almost fully cooked. Taste the broth and add salt to taste.
- Add the chopped kale and beans, stir well to fully cover the kale with soup liquid, and cook for 5 minutes.
- Remove from heat and stir in lemon juice. Add more salt & pepper if you feel like it needs more seasoning.
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4