Parmesan Pesto White Bean & Kale Soup

Ingredients

• 2 stalks celery
• 2 small yellow potatoes
• 2 medium carrots
• 2 cans (19 oz/540 ml each) unsalted white beans, such as kidney or cannellini
• 4 cups Vegetable Broth, or 1 pkg (900 ml) low-sodium vegetable broth
• 1 ¹⁄₂ tsp Vegetable Broth Mix
• 1 cup boiling water
• 1 pkg Creamy Pesto Parmesan Chicken Skillet Sauce Mix
• 2 cups chopped kale

Preparation

1. Dice celery and potatoes into bite-sized pieces. Peel and dice carrots. Place vegetables in Round Steamer. Cover and microwave on high for 8 min, until vegetables are slightly tender.
2. Meanwhile, drain and rinse beans.
3. Remove steamer from microwave and stir in beans, broth, and sauce mix. Carefully return to microwave; cook uncovered for 4 min. Stir in kale and microwave uncovered for an additional 2 min, until kale is slightly wilted.