- 2 14- to 19-ounce cans chicken noodle soup
- 1/2 bunch kale leaves, torn into 2-inch pieces (about 4 cups)
- 1 15.5-ounce can cannellini beans, rinsed
- In a medium saucepan, bring the soup to a simmer. Add the kale and cook, stirring occasionally, until just tender, 6 to 8 minutes. Stir in beans and cook until heated through, 2 to 3 minutes.