Tuscan White Bean & Kale Soup
A hearty soup of kale, cabbage, carrots, celery, tomatoes and potatoes with Italian seasoning and four varieties of white beans. Heat and serve.
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Ingredients and Instructions
INGREDIENTSvegetable stock (roasted onions, roasted carrots, roasted celery, roasted tomatoes, parsley, olive oil, black pepper, bay leaves), mix of 4 beans (great northern, cannelini, navy and lima beans), tomatoes (vine ripened tomatoes and naturally derived citric acid), potatoes, onions, carrots, celery, kale, cabbage, olive oil, garlic, salt , spices.
From frozen: MICROWAVE: Remove lid and microwave on high for 4 minutes. Stir. Continue to microwave at 2 minute intervals, stirring in between until hot. If the soup is too thick, add 1/3 cup of water and stir well. From thawed: STOVETOP: Thaw at room temperature. Pour the soup into a pot large enough to prevent spillage. Heat over medium heat until bubbles form. Remove from the stove and serve immediately.