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.
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.
Divide the soup among 4 bowls.
Serve topped with Parmesan.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
