Cooking Instructions
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Step 1
Heat the
Olive Oil (2 Tbsp)
in a large soup pot over medium-high heat. When the oil is shimmering, add the
Onion (1)
and
Garlic (4 cloves)
and sauté until translucent.
Step 2
Stir in the
Chicken Broth (1 carton)
,
Water (1 cup)
,
Cannellini White Kidney Beans (2 cans)
,
Frozen Diced Hash Browns (1 pckg)
,
Frozen Carrots (1 pckg)
,
Italian Seasoning (1 tsp)
, and
Ground Black Pepper (1/4 tsp)
. Simmer for 15 minutes, until the vegetables are soft and the soup is heated through.
Step 3
Stir in the
Kale (1 pckg)
and
Shaved Parmesan Cheese (1/4 cup)
. Cook for 3-4 minutes, or until warmed through.
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