Bursting with vibrant flavors, this soup marries many classic Mediterranean ingredients. The fresh brightness of the lemon and dill complement the heartiness of the beans, kale, and artichokes which are packed with nutrients. Though comforting on a cool day, this soup is satisfying all year-round.
Prickly gem
Did you know that the artichoke is part of the same family as the sunflower? The artichoke heart is actually the undeveloped flower bud of the plant; if left to mature, it would bloom as a purply-blue flower resembling a thistle.
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Lemony Greek Soup
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Ingredients
- 1 Tbsp extra-virgin olive oil
- 1 leek whites and light green parts, washed and diced
- 2 garlic cloves peeled and crushed
- 6 cups low-sodium chicken or vegetable stock
- 1 lemon zested and juiced
- 2 14 oz cans cannellini beans rinsed and drained
- 14 oz can artichoke hearts drained and chopped
- 4 cups chopped kale stems removed
- 2/3 cup chopped fresh dill
- Season with salt and pepper to taste optional
- Serve with crumbled feta optional
Instructions
- In large saucepan, heat olive oil over medium heat. Add leeks and garlic and sauté for 3 to 4 minutes. Add stock, lemon zest and juice, beans, artichokes, and kale and bring to a boil. Simmer for 5 to 10 minutes, to bring all flavors together. Turn off heat.
- Stir in dill. Season with salt and pepper, to taste, and top with feta, if using. Serve immediately.
Recipe Notes
Per serving: 183 calories; 10 g protein; 3 g total fat (0 g sat fat); 33 g carbohydrates (6 g sugars, 12 g fiber): 289 mg sodium
