INGREDIENTS
4 cups
chicken bone broth
2 Tbsps
avocado oil
1 Tbsp
butter or ghee
1 c
chopped onion
2 cloves
minced garlic
1/4 tsp
dried thyme
1/8 tsp
dried oregano
1 1/2 cs
Tuscan kale, chopped, ribs removed
1 c
chopped carrots
1 c
chopped celery
1 can
whole peeled tomatoes, chopped with seeds removed
2 cans
cannellini beans
1
lemon, juiced
Salt to taste