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!
Ingredients
- 2 tablespoons olive oil
- 1 small onion, cut in half and thinly sliced (about 1/2 cup)
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme leaves, crushed
- 1 cup chopped kale leaves
- 3 ounces mushrooms, sliced (about 1 cup)
- 3 cups Swanson® Vegetable Broth
- 1 can (about 15 ounces) white cannellini beans, rinsed and drained
- 2 teaspoons lemon juice
Instructions
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Step 1
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.
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Step 2
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.
