4 Serves
26 Mins
19 g
33 g
5 g
Bring the stock to a gentle simmer in a large pot over medium heat.
Ingredients, vitamins, and health benefits
Stock
Carrots
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Vitamin K
619 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
128 µg / 400 µgCalcium
458 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
330 mg / 1,250 mgPotassium
1951 mg / 4,700 mgSodium
1337 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
9 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
While the stock heats, peel and dice the sweet potato and carrots into uniform, bite-sized pieces.
Add the diced sweet potato and carrots to the simmering stock and cook for 3 to 4 minutes.
Dice the zucchini and add it to the pot, continuing to cook for another 3 to 4 minutes.
Wash the kale, remove the tough stems, and tear the leaves into bite-sized pieces.
Stir in the kale, cannellini beans, thyme, oregano, Vegeta seasoning, salt, and pepper. Simmer for 1 to 2 minutes until the kale is just wilted.
Remove the pot from the heat and stir in the fresh lemon juice before serving.
Sweet Potato
Zucchini
Kale
Oregano
Thyme
Vegeta Seasoning
Salt And Pepper
Cannellini Beans
Lemon
Lemon Juice
Vitamin A
686 µg / 900 µgVitamin C
134 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
619 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
128 µg / 400 µgCalcium
458 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
330 mg / 1,250 mgPotassium
1951 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
1
g26
g0
g
Zinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgAlcohol
0 g