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.
What You Need
Original recipe yields 10 servings
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
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Let's Make It
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.
Cool any leftover soup, then pour into freezer container. Freeze up to 2 months. Thaw in refrigerator overnight before reheating to serve as directed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fiber 9g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.