White Bean Soup

• 8 leaves fresh kale, or 1 small bunch
• 3 cups Vegetable Stock
• 1 cup peeled and diced baking potato
• 1/2 cup chopped onion
• 2 tsp. minced garlic
• 1 bouquet garni: 1 large sprig thyme, 4 sprigs parsley with stems, 1 bay leaf, 8 peppercorns and 4 whole cloves tied in 2 leaves of leek or wrapped in cheesecloth
• 2 15-oz. cans navy beans or cannellini beans, or 4 cups home-cooked beans with 1 1/2 cups liquid
• Salt and freshly ground black pepper to taste
• 1 tsp. grated lemon zest
• Lemon juice to taste
• 2 cups diced onions
• 2 cups diced, peeled carrots
• 2 cups sliced mushrooms
• 2 cups diced celery
• 1 cup diced leek, white and pale green parts only
• 2 large cloves garlic, minced
• 3 sprigs fresh thyme
• 1 bay leaf
• 6 whole cloves
• 1 bunch parsley stems

1. Combine all ingredients in large pot.
2. Add cold water to cover, about 6 cups.
3. Bring to a gentle boil over medium heat.
4. Cook, uncovered, 20 minutes.
5. Remove from heat, and set aside to cool.
6. Strain before use.

fresh kale, vegetable stock, baking potato, onion, garlic, bouquet garni, navy beans, salt, lemon zest, lemon juice, onions, carrots, mushrooms, celery, only, garlic, thyme, bay leaf, cloves, parsley stems

Taken from www.vegetariantimes.com/recipe/white-bean-soup-2/ (may not work)