Kale White Bean Soup (Vegetable Soup without Tomatoes)

In a large soup pot, heat olive oil over medium-high heat. Add leeks (or onion), carrots, celery, salt, and black pepper. Cook for about 5 minutes until the vegetables soften.
2 tablespoon extra virgin olive oil, 2 leeks, white part only, chopped (or 1 large onion), 2 medium carrots, chopped, 2 celery stalks, chopped, ½ teaspoon fine sea salt, ¼ teaspoon black pepper
Stir in cauliflower, zucchini, diced potato, fresh sage, and minced ginger. Cook for another 5 minutes, stirring frequently.
1 cup (100 grams) coarsely chopped cauliflower, 2 medium zucchini, diced, 1 large potato, diced (peeled or unpeeled), 2 tablespoons chopped fresh sage, 2 tablespoons minced fresh ginger
Pour in the vegetable broth and add the white beans. Bring to a boil, then reduce the heat and let it simmer for 15 minutes or until the vegetables are tender.
8 cups low-sodium vegetable broth, 1 14-ounce can cannellini beans
Stir in the chopped kale and let it wilt. Remove from heat and add a splash of lemon juice. Adjust the seasoning as needed, and garnish with fresh parsley, cilantro, or crushed red pepper flakes.
6-8 kale leaves, chopped, 1 lemon, juiced, Garnish with fresh parsley, cilantro or crushed red pepper flakes.