Rustic Tuscan Soup with Kale

Rustic Tuscan Soup with Kale

28

"This hearty soup with cannellini beans, chopped bacon, lots of tomatoes, chicken broth and kale is topped with Parmesan croutons and even more cheese--and it makes enough to serve a hungry crowd!"

Ingredients

1 h {{adjustedServings}} servings 347 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 876 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Heat oven to 400 degrees F. Spread bread onto baking sheet; drizzle with oil. Sprinkle with 1 Tbsp. cheese and crushed pepper. Bake 10 min.
  2. Meanwhile, cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. bacon drippings from pan. Add onions to pan; cook and stir 5 min. or until crisp-tender. Return bacon to pan along with the beans, tomatoes, broth and 1/4 cup of the remaining cheese; stir. Simmer on medium-low heat 20 min., stirring occasionally. Add kale; cook 10 min.
  3. Serve soup topped with croutons and remaining cheese.
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Reviews

28
  1. 35 Ratings

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I made this today, I used fire roasted tomatoes and extra kale (about 4-5 cups). I also substituted organic turkey bacon from whole foods. I made the recipe for 5 serving, but still used 32 ou...

I knew this would be good when I saw the recipe and it was great! I added 1 1/2 cups of celery, 1 1/2 cups of carrots and 3 cloves garlic to the onions when it was cooking. I also peeled and di...

I made this for dinner tonight and it was outstanding! The only exception was I used Italian diced tomatoes (all I had on hand). It is a great way to incorporate kale, the super-food, into an ea...