• 1 large leek, whites and light green parts, washed and diced, may use more
  • Vegetable broth or water for ‘saute’ of the leek
  • 2 garlic cloves, chopped
  • 6 cups low-sodium vegetable broth
  • 1 lemon, zested and juiced. Begin with half of the zest and lemon juice.
  • 2 15-oz cans cannellini beans, rinsed and drained
  • 14 oz can artichoke hearts, soaked to remove brine, drained and chopped.
  • May use 12 oz frozen, defrosted artichoke hearts, which I prefer
  • 3 -4 cups chopped kale, stems removed. Lacinato kale works especially well
  • Chile flakes or Aleppo pepper to taste, optional
  • 1-2 cups of baby spinach, lightly chopped
  • 1/4 cup fresh dill, used at the end, or 1-2 teaspoons
  • Season with salt (or salt substitute) and pepper to taste, optional
  • Other herb options include thyme, rosemary, and oregano—use a light touch

This easy, delicious and healthy soup is bursts with the flavors of the Greek isles—white beans, leeks, artichoke hearts, lemon, kale, spinach, and Mediterranean herbs.

Serves 4-6

Heat a 6 quart or larger saucepan to medium, and add the leek, and stir. Add just a bit of broth as needed to prevent over-browning.  With each spoonful of broth, stir to deglaze. After 3-4 minutes, add the garlic, and stir another minute or so.  Don’t let it brown further.

Add the stock, 1/2 of the lemon zest and juice, the beans, artichoke hearts, kale and dry dill (if using), and/or any other dry seasonings you may like.  Bring to a boil, then turn down heat and simmer 10 minutes. If the kale is not soft yet, cook until it is. Turn off the heat.

Add the chile flakes (if using) chopped spinach, fresh dill (if using), and the salt & pepper. Taste and adjust seasonings as desired, adding more lemon and zest based on your taste.

I especially like this with a dallop of vegan sour cream–