Prep time
15 MIN
Total time
30 MIN
Get the taste of Tuscany with this tasty Kale and White Bean soup using our Mushroom Broth!



  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.

Recipe Made With

CAMPBELL’S ® Ready To Use Mushroom Broth

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  • 4 Stars


    Love this recipe, simple and delicious, even without the cheese and becon!

    Apple I. | November 5, 2017

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  • 5 Stars

    Simple, quick and delicious

    Absolutely love this soup, I make it all the time. I add toasted baguettes on the side and dip in the soup, and this makes a lovely meal.

    Kathy S. | August 19, 2017

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