Rustic Tuscan Soup with Kale

Serving Size: 10
Prep Time:
Total Time:


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


  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 Kitchen 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.