Upgrade your basic can of tomato soup with this awesome add ins!! This is a simple lunch or dinner option!
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
Heat soup in a medium saucepan according to package directions; simmer over low heat as you prepare kale.
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.
Divide the soup among 4 bowls. Serve topped with Parmesan.
Serving size: 1¼ cups
Per serving: 200 calories; 6 g fat(1 g sat); 6 g fiber; 29 g carbohydrates; 9 g protein; 17 mcg folate; 4 mg cholesterol; 1 g sugars; 0 g added sugars; 1,647 IU vitamin A; 17 mg vitamin C; 210 mg calcium; 2 mg iron; 355 mg sodium; 257 mg potassium
Nutrition Bonus: Vitamin A (33% daily value), Vitamin C (28% dv), Calcium (21% dv)
Carbohydrate Servings: 2
Exchanges: 1 fat, 1 starch, 1 vegetable, ½ high-fat protein, ½ lean protein