LEMONY KALE, LEEK & WHITE BEAN SOUP

olive oil or 3 – 4 tablespoons water for water saute

leeks, thinly sliced (white & pale green parts only)

large carrot, diced

celery stalk, diced

garlic cloves, minced

dried oregano, rosemary or thyme or 2 teaspoons fresh chopped

red pepper flakes

– 7 cups vegetable broth or combo of water & broth

cannellini beans, drained and rinsed or 3 cups cooked

bunch kale (lacinato or curly), middle stem removed and julienned

lemons, juice of

mineral salt & fresh cracked pepper

chopped parsley, to serve