White Bean, Lemon, And Kale Soup

Name: White Bean, Lemon, And Kale Soup
Ingredients: 2 tablespoon olive oil; 1 small onion, cut in half and thinly sliced; 2 cloves garlic, minced; 1/4 teaspoon dried thyme leaves, crushed; 1 cup kale leaves, chopped; 3 ounce mushrooms, sliced; 3 cup broth, such as swanson® vegetable broth or swanson® certified organic vegetable broth; 1 can (about fifteen ounces) white cannellini beans, rinsed and drained; 2 teaspoon lemon juice; salt, to taste

Campbell's Kitchen|Jan. 21, 2016 3:50 pm EST

4 (1 ratings)

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This hearty and delicious soup is guaranteed to warm you up on a cold winter’s night. Using convenience products like broth and canned beans allows you to have this vegetarian wonder ready in just 40 minutes. Plus, you’ll get a spoonful of comfort in every bite!If you love kale then you should also try kale smoothies. Trust us you’ll want to drink these.

Servings

1

Ingredients

2 tablespoon olive oil
1 small onion, cut in half and thinly sliced
2 cloves garlic, minced
1/4 teaspoon dried thyme leaves, crushed
1 cup kale leaves, chopped
3 ounce mushrooms, sliced
3 cup broth, such as swanson® vegetable broth or swanson® certified organic vegetable broth
1 can (about fifteen ounces) white cannellini beans, rinsed and drained
2 teaspoon lemon juice
salt, to taste

Directions

Heat the oil in a 3-quart saucepan over medium-low heat. Add the onion and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the garlic and thyme and cook and stir for 1 minute.
Increase the heat to medium-high. Add the kale and mushrooms to the saucepan and cook for 5 minutes or until the kale is wilted, stirring occasionally. Stir in the broth and beans and heat to a boil. Reduce the heat to medium-low. Cook for 10 minutes or until the vegetables are tender, stirring occasionally. Stir in the lemon juice. Season to taste.