Tuscan Kale and White Bean with Mushroom Soup
Get the taste of Tuscany with this tasty Kale and White Bean soup using our Mushroom Broth!
Directions
- 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.
Recipe Made With
CAMPBELL’S ® Ready To Use Mushroom Broth
Did you make this?
Reviews
-
Apple
Love this recipe, simple and delicious, even without the cheese and becon!
Apple I. | November 5, 2017
-
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
Thank you for your review!
Please note that your review might take up to 72 hours to appear following submission.
We will let you know when it’s posted by sending you an email.
Follow Us
GET MEAL-MAIL®
Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox
FOLLOW US
Stay inspired with easy and delicious
meal ideas wherever you are