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Rustic Tuscan Soup with Kale

 Rustic Tuscan Soup with Kale
Recipe provided by KRAFT®
10 ServingsPrep: 30 min. Total: 1 Hour


  • 1 loaf Italian bread (18 inch), cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 cup KRAFT® Grated Parmesan Cheese
  • 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 cans (15 oz. each) cannellini beans, rinsed
  • 2 cans (14.5 oz. each) HUNT'S® Diced Tomatoes No Salt Added, undrained
  • 2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
  • 6 cups loosely packed chopped kale


  • HEAT oven to 400°F.
  • 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. Yield: 10

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Rustic Tuscan Soup with Kale (continued)

Directions (continued)

  • servings.