Rustic Winter Vegetable Soup

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Nutrition per serving    (USDA % daily values)
CAL
717
FAT
88%
CHOL
0%
SOD
20%

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Ingredients for 2 servings

2 tbsp olive oil

2 tbsp Earth Balance Buttery Sticks

1 bay leaf

3 sprigs of fresh thyme

1 sprig of rosemary

1 tbsp whole black peppercorns

two-finger pinch of red chili flakes

1 large leek, rinsed, quartered and sliced

1 large shallot, roughly diced

2 cloves garlic, roughly diced

2 medium carrots, cut into 1/2″ sections

1/2 cup sweet potato, diced into 1/2″ cubes

2 cups tomatoes cut into 1″ cubes or 14 oz. can of diced tomatoes

1 bunch kale, hard stems removed and roughly chopped

1 cup great northern beans

2 tbsp Better than Bouillon vegetable stock paste

1 tsp freshly grated lemon peel

1/4 cup coarsely chopped italian parsley

1 cup Israeli couscous

sea salt, freshly cracked pepper and sugar to taste.

toasted pine nuts to garnish

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