Tuscan Kale and White Bean with Mushrooms Soup

Get the taste of Tuscany with this tasty Kale and White Bean soup using our Mushroom Broth!

Products you'll need:

CAMPBELL’S ® Ready To Use Mushroom Broth

CAMPBELL’S ® Ready To Use Mushroom Broth

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  • 2 tbsp (30 mL) olive oil
  • 1 medium onion, diced
  • 1 package (227 g) mini bella, white, or cremini mushrooms, sliced
  • 1 clove garlic, minced
  • 1 carton (900 mL)  CAMPBELL’S ® Ready To Use Mushroom Broth
  • 1 cup (250 mL) chopped kale leaves
  • 1 can (540 mL) cannellini or white kidney beans, drained and rinsed
  • 2 tsp (10 mL) fresh thyme leaves (or ½ tsp (3 mL) dried thyme)
  • 1 tbsp (15 mL) Grated Parmesan cheese for topping (optional)
  • 2 tbsp (30 mL) crumbled  bacon bits topping (optional)


  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.

Ratings & Reviews

  • Apple I.

    November 5, 2017


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

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  • Kathy S.

    August 19, 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.

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    (0) (0)

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Amount Per Serving
Calories 250
Fat 7 g
Cholesterol 5 mg
Sodium 900 mg
Carbohydrate 33 g
Dietary Fibre 8 g
Protein 13 g
Calcium 10 %DV
  • Two servings of vegetables
  • Source of calcium
  • Good Source of fibre

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