White Bean & Kale Soup

10 min prep 20 min cook 30 min total 6 servings


  • 1 Tbsp.. olive oil
  • 1/2 cup chopped sweet onion
  • 4 cups fat fee chicken or vegetable broth
  • 1 can (15.5 oz.) white kidney beans, rinsed and drained
  • 1 can (14.5 oz.) diced tomatoes
  • 1 bag Birds Eye Steamfresh Premium Chopped Kale, cooked according to package directions
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1/4 cup shredded Parmesan cheese


  1. Heat oil over medium-high heat in large saucepot and cook onion, 5 minutes or until just starting to brown. Add broth, beans and tomatoes and bring to a boil over medium heat. Reduce heat to low and simmer 15 minutes. Add Kale and season with salt and black pepper.
  2. Serve in bowls garnished with shredded parmesan cheese and serve with crusty Italian or French bread.
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