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Main dishes

Rustic Tuscan Soup with Kale

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video by: kraft
Your family might never know how much they like kale until they enjoy it in this hearty Tuscan soup made with bacon and cannellini beans.
30 min
1 hr
10 servings, 1 cup each
More great cheese recipes

What You Need

loaf  Italian bread (18 inch), cut into 1-inch pieces
Tbsp.  olive oil
cup  KRAFT Grated Parmesan Cheese, divided
tsp.  crushed red pepper
slices  OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, cut into 1/2-inch pieces
large  onion, chopped
cans  (15 oz. each) cannellini beans, rinsed
cans   (14.5 oz. each) HUNT'S® Diced Tomatoes No Salt Added, undrained
cans   (14-1/2 oz. each) fat-free reduced-sodium chicken broth
cups   loosely packed chopped kale

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.

Hunt's® is a registered trademark of ConAgra Foods, Inc.

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.
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