Ingredients
- 1 tablespoon olive oil
- 2 large leek, white and light green parts chopped (about 2 cups)
- 1/4 teaspoon crushed red pepper
- 4 cups thinly sliced kale leaves
- 2 cups cherry tomatoes
- 1 can (about 15 ounces) white cannellini beans, rinsed and drained
- 1 can (10 1/2 ounces) Pacific Foods® Condensed Cream of Roasted Garlic & Herb Soup
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (about 4 ounces)
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Instructions
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Step 1
Heat the oven to 400°F. While the oven is heating, heat the oil in a 12-inch cast iron skillet over medium-high heat. Add the leeks and red pepper and cook for 3 minutes or until lightly browned. Add the kale and tomatoes and cook until the tomatoes begin to burst. Season with salt and pepper.
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Step 2
Add the beans and soup and heat to a boil. Remove from the heat. Stir in the Parmesan cheese. Sprinkle with the mozzarella cheese.
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Step 3
Place the skillet in the oven and bake for 15 minutes or until the mozzarella cheese is melted. Serve with rustic bread for dipping.
