| 14 | 45 | 180 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 35 min | 6 |
| 1 tbsp | Water |
| 1 cup diced | Celery |
| 1 cup | Leek (thinly sliced) |
| 3 clove(s) | Garlic (minced) |
| 2 cup | Potato (scrubbed, cubed) |
| 2 cup | White beans, canned (drained, rinsed) |
| 1 medium | Zucchini (cubed) |
| 4 cup | Vegetable stock/broth |
| 2 cup | Water |
| 2 cup | Kale (or spinach, stemmed, chopped) |
| 1 tsp, ground | Basil, dried |
| 1 tsp, ground | Thyme, dried |
| 1/4 cup | Nutritional yeast |
| 1 pinch | Salt and pepper |
Warm 1 tbsp water in a large pot over low-medium heat. Saute, celery and garlic for 2-3 minutes. Add leeks, zucchini and potatoes, stirring occasionally for another 5 minutes.
Add beans, broth, water, basil and thyme to the pot and bring to a simmer for 20-25 minutes. Stir in kale and cook for 5-10 minutes or until potatoes are tender.
Remove from heat and stir in nutritional yeast. Salt and pepper to taste.
Enjoy!
| Meat Alternative | 0.4 |
| Vegetables | 2.9 |
