Tuscan Kale and White Bean with Mushrooms Soup Recipe

Name: Tuscan Kale and White Bean with Mushrooms Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp (30 mL) olive oil; 1 medium onion, diced; 1 package (227 g) mini bella, white, or cremini mushrooms, sliced; 1 clove garlic, minced; 1 carton (900 mL) CAMPBELL’S ® Ready To Use Mushroom Broth; 1 cup (250 mL) chopped kale leaves; 1 can (540 mL) cannellini or white kidney beans, drained and rinsed; 2 tsp (10 mL) fresh thyme leaves (or ½ tsp (3 mL) dried thyme); 1 tbsp (15 mL) Grated Parmesan cheese for topping (optional); 2 tbsp (30 mL) crumbled bacon bits topping (optional)

Ingredients

2 tbsp (30 mL) olive oil
1 medium onion, diced
1 package (227 g) mini bella, white, or cremini mushrooms, sliced
1 clove garlic, minced
1 carton (900 mL) CAMPBELL’S ® Ready To Use Mushroom Broth
1 cup (250 mL) chopped kale leaves
1 can (540 mL) cannellini or white kidney beans, drained and rinsed
2 tsp (10 mL) fresh thyme leaves (or ½ tsp (3 mL) dried thyme)
1 tbsp (15 mL) Grated Parmesan cheese for topping (optional)
2 tbsp (30 mL) crumbled bacon bits topping (optional)

	PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 4 servings

Instructions

In a medium soup pot, heat oil over medium-high. Add onions and cook 2-3 minutes or until translucent.
Stir in mushrooms and cook for 3-5 minutes, stirring occasionally, or until mushroom are browned.Add garlic, cook 1 minute longer or until fragrant.
Add remaining ingredients, except toppings, and bring to simmer. Cook 8-10 minutes or until kale is tender.
Serve immediately with toppings, if desired.

Dinner Soups