Lemony Greek Soup
  • 1 Tbsp extra-virgin olive oil
  • 1 leekwhites and light green parts, washed and diced
  • 2 garlic clovespeeled and crushed
  • 6cups low-sodium chicken or vegetable stock
  • 1 lemonzested and juiced
  • 2 14oz cans cannellini beansrinsed and drained
  • 14oz can artichoke heartsdrained and chopped
  • 4cups chopped kalestems removed
  • 2/3cup chopped fresh dill
  • Season with salt and pepper to tasteoptional
  • Serve with crumbled fetaoptional
  1. 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.
  2. Stir in dill. Season with salt and pepper, to taste, and top with feta, if using. Serve immediately.
Recipe 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