Rustic Tuscan Soup with Kale |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
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 loaf italian bread (18 inch), cut into 1-inch pieces |
1 tablespoon olive oil |
1/2 cup kraft grated parmesan cheese, divided |
1 teaspoon crushed red pepper |
8 slices oscar mayer butcher thick cut hickory smoked bacon, cut into 1/2-inch pieces |
1 large onion, chopped |
2 (15 ounce) cans cannellini beans, rinsed |
2 (14.5 ounce) cans hunt's® diced tomatoes no salt added, undrained |
2 (14.5 ounce) cans fat-free reduced-sodium chicken broth |
6 cups loosely packed chopped kale |
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.
|
|