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White Bean, Lemon & Kale Soup

Image of the prepared White Bean
  • prep time: 15 min
  • total time: 40 min
  • serves: 4 people

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!


  • 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


  • 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

Calories 169
Total Fat 7 g
Sat. Fat 1.0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 759 mg
Total Carb 20 g
Dietary Fiber 4 g
Sugar 3 g
Protein 6 g
Vitamin D 0 %DV
Calcium 6 %DV
Iron 9 %DV
Potassium 9 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.