• 1 cup white onion, chopped
• 1 cup carrots, chopped
• 2 large garlic cloves, minced
• 2 cups WP Rawl Farms® Organic Tuscan Kale
• 1 16 oz. can of white beans, drained and rinsed
• 1 tablespoons coconut oil
• 1 teaspoon turmeric powder
• 1/2 teaspoon dried thyme
• 4 cups vegetable broth
• Juice of 1/2 lemon
• Salt and pepper to taste

1. Add the coconut oil to a 3 quart pot and heat to medium heat. Once the oil has melted, add in the chopped onion, chopped carrot, and the minced garlic. Cook for about 5 minutes, sautéing often, or until the onions have become translucent. 
2. To the pot, add in the turmeric powder, dried thyme, salt, and pepper. Cook for another minute. 
3. Add in the broth, beans, kale, and the juice of 1/2 lemon. Stir. Bring to a boil then cover. Reduce heat to a simmer.
4. Let simmer for 20 minutes, then enjoy! 

Recipe courtesy of @wildlywholesome, read the full blog post here.