RECIPE: Kale & Cannellini Bean Soup

Perfect for all those cold days when Callie was renovating The Summer Breeze!

• Heat 1-2 Tbsn olive oil (optional - add a pinch or more of red pepper flakes)

• Add 2 medium leeks thinly sliced, 2 large carrots sliced, and 2 stalks celery diced. Sautee for 6-8 minutes.

• Add 2 garlic cloves minced and Italian seasoning mix (or your choice of dried herbs) to taste. Sautee for 1 minute.

• Add 6-7 cups vegetable broth and 2 cans of cannellini beans drained and rinsed. Bring to a boil.

• Add as much kale as you want and simmer for 5 minutes.

• Add fresh lemon juice (start with 1 Tbsp) and salt and pepper to taste

• Stir and adjust seasoning

• Serve with your favorite crusty bread.