White Bean and Artichoke soup

3 servings; ~250 calories/serving; 20 mins total time

1 tsp olive oil

1/4 celery, diced

6 g better than bouillon

2 cups water

2 cups small white beans

1 can dice or stewed tomatoes

1 (16 ounce) can artichoke hearts , chopped (packed in water, drained)

1 potato

Kale/spinach

1/2 medium onion , chopped

4 garlic cloves , minced

lemon juice (one small lemon's worth)

2 sage leaves , chopped

1 bay leaf

salt and pepper to taste

In a stockpot over medium-high heat, saute celery, onion and garlic in the olive oil until translucent.
Add the tomatoes, artichoke hearts, roasted red pepper and seasonings. Stir for 1 minute.
Add the vegetable broth and beans. Bring to a boil.
Reduce heat and simmer for five minutes or until the beans are heated through. Either mash beans or blend if less chunky soup is desired.
Add soup back to stockpot and stir in lemon juice. Adjust the salt and pepper to taste.

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