White Bean & Lemon Kale Soup
White Bean & Lemon Kale Soup by Jane McClenaghan
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Cooking tools:
- Microplane
- Stove
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 350ml Organic Vegetable Broth
- 1 carrot (chopped)
- 1 leek (white parts only, chopped fine)
- 1 garlic clove (minced)
- 1 tsp Oregano
- 1 tsp dried Thyme
- 220g Cannellini Beans (drained, rinsed)
- 350ml water
- 50g Kale leaves (stem removed, chopped)
- 1 Lemon
- Sea Salt
- Black Pepper
- 20g Parsley (chopped)
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