2carrots(medium-sized) , peeled and chopped into 1/2 inch pieces
2parsnips(medium-sized) , peeled chopped into 3/4 inch pieces
3cupskale , stems removed and roughly chopped
14ozcanned white beans, such as great northern, navy, or cannellini
1quartvegetable brothlow-sodium or sodium-free
Salt & pepper to taste(I used 1/2 tablespoon salt with sodium free vegetable broth. Use less salt if using low-sodium vegetable broth.)
Optional: pinch of red pepper flakes
Add the vegetable broth and water to a large pot. Bring to a boil, then lower the heat and let it simmer.
Add the chopped carrots and cook for 5 minutes. Add the chopped parsnips and cook for 10 minutes, or until the parsnips and carrots are both fork-tender and almost fully cooked. Taste the broth and add salt to taste.
Add the chopped kale and beans, stir well, and cook for 5 minutes. Remove from heat and stir in lemon juice. Add more salt and pepper, and a pinch of red pepper flakes, if desired.