Ingredients

The following ingredients have 6 Servings
  • 1 cup finely chopped leek (white part only)
  • 3 cloves garlic, minced
  • 2 teaspoons dried Italian seasoning
  • 6 medium yellow summer squash, halved lengthwise and sliced ¼-inch thick (6 cups)
  • 2 15-oz. cans cannellini beans, rinsed and drained (3 cups)
  • ½ of a bunch kale, stemmed and cut into ½-inch strips (2 cups)
  • 2 tablespoons lemon juice
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste

Instruction

  • Preheat a large pot or Dutch oven over high until a drop of water sizzles when added. Add leek, garlic, and Italian seasoning. Cook 3 minutes, stirring constantly.
  • Add squash, beans, kale, and 4 cups of water. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until squash is tender. Stir in lemon juice, salt, and pepper.