Ingredients
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2 (14 ounce) cans low-sodium hearty-style tomato soup
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1 tablespoon olive oil
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3 cups chopped kale
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1 teaspoon minced garlic
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⅛ teaspoon crushed red pepper (Optional)
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1 (14 ounce) can no-salt-added cannellini beans, rinsed
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¼ cup grated Parmesan cheese
Directions
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Heat soup in a medium saucepan according to package directions; simmer over low heat as you prepare kale.
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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.
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Divide the soup among 4 bowls. Serve topped with Parmesan.
