Tuscan Kale and White Bean with Mushrooms Soup

PREP TIME: 15 MIN

TOTAL TIME: 30 MIN
SERVES: 4
INGREDIENTS:
  • 2 tbsp 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 chopped kale leaves
  • 1 can (540 mL) cannellini or white kidney beans, drained and rinsed
  • 2 tsp fresh thyme leaves (or ½ tsp (3 mL) dried thyme)
  • 1 tbsp Grated Parmesan cheese for topping (optional)
  • 2 tbsp crumbled bacon bits topping (optional)

DIRECTION:

  1. In a medium soup pot, heat oil over medium-high.  Add onions and cook 2-3 minutes or until translucent.
  2. 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.
  3. Add remaining ingredients, except toppings, and bring to simmer.  Cook 8-10 minutes or until kale is tender.
  4. Serve immediately with toppings, if desired.

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