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Soup with Beans & Greens
Upgrade your canned tomato soup into a satisfying 10-minute meal with garlicky kale and creamy white beans. Opt for a soup with tomato pieces for added texture, and choose a low- or reduced-sodium brand with no more than 450 mg sodium per serving.
Reasons to enjoy this delicious dish:
Quick and Easy: Ready in just 10 minutes, this recipe is perfect for a speedy lunch or dinner.
Nutrient-Rich: Packed with kale, a superfood rich in vitamins and minerals, and cannellini beans for added protein and fiber.
Flavorful Twist: The addition of minced garlic and optional crushed red pepper elevates the taste, giving your soup a deliciously aromatic kick.
Balanced and Satisfying: With the goodness of hearty-style tomato soup, nutrient-packed kale, and creamy white beans, this meal is both wholesome and satisfying.
Low-Sodium Option: Opt for low-sodium tomato soup to keep your meal heart-healthy, and the recipe uses no-salt-added cannellini beans.
Cheesy Finish: A sprinkle of Parmesan cheese on top adds a savory, finishing touch to delight your taste buds.
INGREDIENTS
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INSTRUCTIONS
STEP 1: Heat soup in a medium saucepan according to package directions; simmer over low heat as you prepare kale.
STEP 2: Heat oil in a large skillet over medium heat. Add kale and cook, stirring, until wilted, 1 to 2 minutes. Stir in garlic and crushed red pepper (if using) and cook for 30 seconds. Stir the greens and beans into the soup and simmer until the beans are heated through, 2 to 3 minutes.
STEP 3: Divide the soup among 4 bowls. Serve topped with Parmesan.
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