Summer Squash Soup with White Beans and Kale | Healthy Behavior Optimization for Michigan

Ingredients

• 1 cup finely chopped leek ((white part only))
• 3 cloves garlic (minced)
• 2 tsp 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 bunch of kale (stemmed and cut into ½-inch strips (2 cups))
• 2 tbsp lemon juice
• ¼ tsp sea salt
• Freshly ground black pepper, to taste