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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

ADVERTISEMENT

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.

Share It

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!

J. Flo'
8

J. Flo'

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 diced a potato and put it in with the other ingredients. This is a keeper for me and my family!

More Reviews

Similar Recipes

Vegetarian Kale Soup
(178)

Vegetarian Kale Soup

Farmstand Ravioli with Zucchini
(4)

Farmstand Ravioli with Zucchini

20-Minute Bruschetta Chicken Skillet
(4)

20-Minute Bruschetta Chicken Skillet

Almost Tuscan Sausage and Kale Soup
(5)

Almost Tuscan Sausage and Kale Soup

Marvelous Minestrone
(3)

Marvelous Minestrone

Family Style Italian Chili
(1)

Family Style Italian Chili

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

Top

<

previous recipe:

Vegetarian Kale Soup

>

next recipe:

Parmesan Bruschetta with Mushroom Ragu