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White Bean, Lemon & Kale Soup

White Bean, Lemon & Kale Soup

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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!

serves 4 people

Ingredients

cost per recipe: $3.73

The price is determined by the national average.

  • 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® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth

  • 1

    can (about 15 ounces) white cannellini beans, rinsed and drained

  • 2

    teaspoons lemon juice

view nutrition info

How to Make It

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.

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.

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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

BUY NOW
Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

BUY NOW

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