Summer Squash Soup with White Beans and Kale - Forks Over Knives

Name: Summer Squash Soup with White Beans and Kale - Forks Over Knives
Ingredients: 1 cup finely chopped leek (white part only); 3 cloves garlic, minced; 2 teaspoons dried Italian seasoning; 6 medium yellow summer squash, halved lengthwise and sliced ¼-inch thick (6 cups); 2 15-oz. cans cannellini beans, rinsed and drained (3 cups); ½ of a bunch kale, stemmed and cut into ½-inch strips (2 cups); 2 tablespoons lemon juice; ¼ teaspoon sea salt; Freshly ground black pepper, to taste

www.forksoverknives.com

This summer squash soup highlights fresh veggies, hearty beans, and a deliciously simple broth. Add it to your recipe rotation!

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Ingredients

1 cup finely chopped leek (white part only)
3 cloves garlic, minced
2 teaspoons dried Italian seasoning
6 medium yellow summer squash, halved lengthwise and sliced ¼-inch thick (6 cups)
2 15-oz. cans cannellini beans, rinsed and drained (3 cups)
½ of a bunch kale, stemmed and cut into ½-inch strips (2 cups)
2 tablespoons lemon juice
¼ teaspoon sea salt
Freshly ground black pepper, to taste