Lemony Greek Soup - alive magazine

Name: Lemony Greek Soup - alive magazine
Ingredients: 1 Tbsp (15 mL) extra-virgin olive oil; 1 leek, whites and light green parts, washed and diced; 2 garlic cloves, peeled and crushed; 6 cups (1.5 L) low-sodium chicken or vegetable stock; 1 lemon, zested and juiced; 2 - 14 oz (400 mL) cans cannellini beans, rinsed and drained; 1 - 14 oz (400 mL) can artichoke hearts, drained and chopped; 4 cups (1 L) chopped kale, stems removed; 2/3 cup (160 mL) chopped fresh dill; Salt and pepper, to taste (optional); Crumbled feta, to serve (optional)

www.alive.com

Bursting with vibrant flavours, this soup marries many classic Mediterranean ingredients. The fresh brightness of lemon and dill complement the heartiness of…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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