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!
cost per recipe: $3.68
The price is determined by the national average.
tablespoons olive oil
small onion, cut in half and thinly sliced (about 1/2 cup)
cloves garlic, minced
teaspoon dried thyme leaves, crushed
cup chopped kale leaves
ounces mushrooms, sliced (about 1 cup)
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
can (about 15 ounces) white cannellini beans, rinsed and drained
teaspoons lemon juice
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.
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.