RUSTIC TUSCAN SOUP WITH KALE

Rustic Tuscan Soup with Kale image

Looking for a kale soup recipe? Enjoy this hearty Rustic Tuscan Kale Soup made with bacon and cannellini beans for a dish chock full of veggies.

Provided by My Food and Family

Categories Beans

Time 1h

Yield 10 servings, 1 cup each

Number Of Ingredients 10

Ingredients

1 loaf Italian bread (18 inch), cut into 1-inch pieces
1 Tbsp. olive oil
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 tsp. crushed red pepper
8 slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, cut into 1/2-inch pieces
1 large onion, chopped
2 cans (15.5 oz. each) cannellini beans, rinsed
2 cans (14.5 oz. each) no-salt-added diced tomatoes, undrained
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
6 cups loosely packed chopped kale

Steps:

Heat oven to 400ºF.
Spread bread onto baking sheet; drizzle with oil. Sprinkle with 1 Tbsp. cheese and crushed pepper. Bake 10 min.
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.
Serve soup topped with croutons and remaining cheese.

Nutrition Facts : Calories 350, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 830 mg, Carbohydrate 46 g, Fiber 9 g, Sugar 6 g, Protein 16 g