Tuscan Tomato Bean Soup
1 can tomato soup
2 cups baby kale
1 tablespoon pesto or sun dried tomato pesto
1 can cannellini beans, drained and rinsed
Grated parmesan cheese
In a medium-sized stock pot, add can of tomato soup. Fill can 1/2 way with milk & chicken broth. Pour into soup and stir. Add the beans and pesto. Cook until hot. Before serving, stir in baby kale. Serve hot soup with grilled cheese roll ups for dipping.