White Bean and Vegetable Soup Recipe | Dr. McDougall

Ingredients

• 4 Cups Vegetable broth
• 2 Cups Water
• 1 Onion, chopped
• 1 Carrot, sliced
• 2-15 Ounce Cans White cannellini or navy beans, rinsed and drained
• 15 Ounce Can Fire roasted red tomatoes
• 2 Cups Kale, de-stemmed and chopped
• 1 Cup Whole wheat small elbow macaroni, uncooked
• Juice of one lemon
• Salt and pepper to taste