Rustic Tuscan Soup with Kale

18 Reviews 2 Pics
  • Prep

    30 m
  • Ready In

    1 h
Recipe by  KRAFT Grated Parmesan Cheese

“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!”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  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 (18)

Rate This Recipe
cookenup
13

cookenup

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 ounces chicken broth. It made 5 servings of a litle over 1 1/2 cups each, hearty and loaded with protein and low fat too! Each serving has 3.4 grams of fat, 20 grams of protein, and 29 grams of carbs, and has all the flavor, I topped it with a little parmesan cheese and seasoned garlic and herb low fat croutons!! Yummm......

Anne W.
9

Anne W.

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 easy, quick dish. Thanks!

LynnNM
7

LynnNM

I've just finished making this for supper tonight. I came here looking for a recipe for fresh kale and ham, and so I substituted 1/2" cubes of leftover ham for the bacon. I used 1 tablespoon of garlic-flavored EVOO instead of the bacon drippings to saute the onion in. I decided to use some of my homemade polenta that I had frozen instead of the French bread croutons. After partially thawing it, I cut it into 3"x3"x1" squares and briefly crisped them up a bit in an lightly oiled, hot skillet. When serving the soup, I added one hot polenta square to the center of each semi-filled bowl of soups and garnished each with the reserved chopped kale and grated Parmesan cheese. The result was a rich, delicious main dish soup that was as healthful as it was easy to prepare. I served it with a loaf of crusty Italian bread from the local deli and a great bottle of wine.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 347 cal
  • 17%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 55.2 g
  • 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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