Recipe of the Day ....

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Beans and Greens Soup

1 Tbsp extra virgin olive oil
1 clove garlic, minced
4 cup water
2 sprigs fresh parsley
1 whole bay leaf
4 whole peppercorns
3 whole cloves
15 ounces white beans, cooked, with some of the juice 

1/4 cup celery, diced
1 medium organic potato, peeled and diced
1/2 cup onion, diced
1 medium carrot, sliced into thin rounds
1/2 cup leeks, cleaned well, chopped using green and white parts
1/2 tsp sea salt or to taste
1/4 tsp freshly ground black pepper, or to taste
1 cup kale, chopped
spinach, chard, or arugula
1/2 tsp lemon zest (grated peel)
1 tsp lemon juice, freshly squeezed

Directions
Heat the oil in a medium soup pot and sauté the garlic for 1 minute. Add the water. Tie the parsley, bay leaf, peppercorns and cloves up in a piece of clean cotton cheesecloth and place in the pot. Cover the pot and bring to a boil. Reduce the flame to medium-low and simmer for 10 minutes. Remove and discard the her filled sack.

Place the beans, potatoes, onion, celery, carrots, leek and sea salt in the pot. Cover and simmer 15 minutes until the vegetables are tender. Reduce the flame to low , add the kale and black pepper. Simmer 1 to 2 minute. Turn off the flame and mix in the grated lemon zest and lemon juice. Serve.
 

Nutritional Information
Per serving: 218 calories, 6g fat (23% calories from fat), 8g protein, 37g carbohydrate, 10g fiber, 0mg cholesterol, 300mg sodium

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