White Bean, Leek and Kale Soup

The perfect recipe for when you need a bowl of something cozy and healthy. This delicious soup comes together in under an hour. Full of flavorful veggies and beans for a good amount of protein, this may be your new favorite veggie soup recipe to have on hand. Try adding a scoop of plain yogurt at the end for a tangy and creamy version.

Ingredients

1/2 an onion, chopped
The green part of 1 leek, sliced thinly
3 celery ribs, chopped
4 medium sized carrots, chopped
4 tablespoons California Olive Ranch Arbequina EVOO
1 green zucchini, sliced
1 head of Dino kale, de-stemmed and roughly chopped
2 16oz cans of white beans, canellini work well here
64oz of chicken or veggie broth
5 cloves of garlic, finely chopped
1 tablespoon Italian seasoning
1 tablespoon garlic powder
1/2 teaspoon cumin powder
1 tablespoon salt, divided, plus more to taste
1/2 teaspoon finely ground black pepper
Optional- plain yogurt for serving

Instructions

In a large soup pot, add in 4 tablespoons California Olive Ranch Arbequina EVOO and bring to medium heat.
Add in chopped onion, leek, celery and garlic and 1/2 teaspoon of salt.
Sauté for 4 minutes, until fragrant- this step is important in releasing flavor.
Add in carrots, zucchini, broth, kale, Italian seasoning, garlic powder, cumin powder, and black pepper.
Bring soup to a boil then reduce to medium low heat for about 25 minutes.
Add in beans and cook for another 5 minutes.
Remove soup from heat and serve with a squeeze of lemon and a tablespoon of plain yogurt if desired.