Lemony Greek Soup
Servings 6 people
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.
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