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Hearty Tomato Soup With Beans & Greens

Garlicky kale and creamy white beans elevate simple canned tomato soup into a 10-minute lunch or dinner that really satisfies. Use a soup with tomato pieces for a heartier texture. Look for a brand that's low- or reduced-sodium, with no more than 450 mg sodium per serving.

Active Time
10 mins
Total Time
10 mins
Yield
Serves 4

How to Make It

1. Step
Heat soup in a medium saucepan according to package directions; simmer over low heat as you prepare kale.
2. Step
Heat oil in a large skillet over medium heat. Add kale and cook, stirring, until wilted, 1 to 2 minutes. Stir in garlic and crushed red pepper (if using) and cook for 30 seconds. Stir the greens and beans into the soup and simmer until the beans are heated through, 2 to 3 minutes.
3. Step
Divide the soup among 4 bowls. Serve topped with Parmesan.

Ingredients

  • 2 (14 ounce) cans low-sodium hearty-style tomato soup
  • 1 tablespoon olive oil
  • 3 cups chopped kale
  • 1 teaspoon minced garlic
  • ⅛ teaspoon crushed red pepper (Optional)
  • 1 (14 ounce) can no-salt-added cannellini beans, rinsed
  • ¼ cup grated Parmesan cheese

Tags

Bone HealthDiabetes AppropriateEgg FreeGluten-FreeHealthy AgingHealthy ImmunityHealthy PregnancyHeart HealthyHigh CalciumHigh FiberLow Added SugarsLow SodiumLow-CalorieNut-FreeSoy-FreeVegetarian

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