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!
- 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
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