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Kraft Cheese - Make Something Amazing

follow these easy steps

Rustic Tuscan Soup with Kale Visual Preparation Steps

What You Need

  • 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 oz. each) cannellini beans, rinsed
  • 2 cans (14.5 oz. each) HUNT'S® Diced Tomatoes No Salt Added, undrained
  • 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
  • 6 cups loosely packed chopped kale

Make It

  1. Heat oven to 400ºF. 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.

Kraft Kitchens Tips

Storage Know-How
Cool any leftover soup, then pour into freezer container. Freeze up to 2 months. Thaw in refrigerator overnight before reheating to serve as directed.
recipe id: K:10842v0:139155

Servings

total: 10 servings, 1 cup each

nutritional info per serving

calories
350
total fat
12 g
saturated fat
4 g
cholesterol
15 mg
sodium
830 mg
carbohydrate
46 g
dietary fiber
9 g
sugars
6 g
protein
16 g
vitamin a
80 %DV
vitamin c
40 %DV
calcium
20 %DV
iron
20 %DV
recipe id: K:10842v0:139155
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