• 8 Small white or red potatoes cut into 1” chunks
• 4-6 garlic cloves, minced
• 1 medium onion, chopped
• 2-3 small leeks, white part only, sliced about 1 inch slices
• 6-6 carrots
• 1 lb. sugar snap peas
• 2 cups any combination spring greens (spinach, kale, collards, arugula, chard, cabbage)
• 1 cup white cannelini beans or 1 can rinsed & drained
• 2 quarts broth (chicken or vegetable)
• 1 teaspoon lemon juice
• Freshly ground black pepper

Add broth to a stockpot, bring to a simmer, add potatoes, onions and leeks – simmer 10 minutes, add carrots and snap peas – simmer 10 more minutes, add remaining ingredient sand simmer 5 min. Add lemon juice & ground pepper and serve.