Kale and White Bean Soup

Preparation

1. Heat vegetable broth in large soup pot on low. Saute carrots, celery, garlic and shallot in broth until soft about 3 – 4 minutes.
2. Add canned tomatoes, water and bay leaf. Bring to a boil.
3. Add kale and yam. Reduce heat to medium, keeping a slow boil. Cook for an additional ten minutes, until yam is tender.
4. Add pasta and cook for an additional ten minutes until pasta is tender.
5. Add beans, salt, pepper and pumpkin pie spice. Heat 1-2 minutes until fully incorporated and beans are heated through.
6. Discard bay leaf and serve. Top each bowl with 1 Tbsp pumpkin seeds and a half-slice of lemon.