Recipe by KRAFT Grated Parmesan Cheese
"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!"
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Italian bread (18 inch), cut into 1-inch pieces
KRAFT Grated Parmesan Cheese, divided
crushed red pepper
OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, cut into 1/2-inch pieces
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
loosely packed chopped kale
I made this today, I used fire roasted tomatoes and extra kale (about 4-5 cups). I also substituted organic turkey bacon from whole foods. I made the recipe for 5 serving, but still used 32 ounces chicken broth. It made 5 servings of a litle over 1 1/2 cups each, hearty and loaded with protein and low fat too! Each serving has 3.4 grams of fat, 20 grams of protein, and 29 grams of carbs, and has all the flavor, I topped it with a little parmesan cheese and seasoned garlic and herb low fat croutons!! Yummm......
I knew this would be good when I saw the recipe and it was great! I added 1 1/2 cups of celery, 1 1/2 cups of carrots and 3 cloves garlic to the onions when it was cooking. I also peeled and diced a potato and put it in with the other ingredients. This is a keeper for me and my family!
I made this for dinner tonight and it was outstanding! The only exception was I used Italian diced tomatoes (all I had on hand). It is a great way to incorporate kale, the super-food, into an easy, quick dish. Thanks!
I've just finished making this for supper tonight. I came here looking for a recipe for fresh kale and ham, and so I substituted 1/2" cubes of leftover ham for the bacon. I used 1 tablespoon of garlic-flavored EVOO instead of the bacon drippings to saute the onion in.
I decided to use some of my homemade polenta that I had frozen instead of the French bread croutons. After partially thawing it, I cut it into 3"x3"x1" squares and briefly crisped them up a bit in an lightly oiled, hot skillet. When serving the soup, I added one hot polenta square to the center of each semi-filled bowl of soups and garnished each with the reserved chopped kale and grated Parmesan cheese. The result was a rich, delicious main dish soup that was as healthful as it was easy to prepare. I served it with a loaf of crusty Italian bread from the local deli and a great bottle of wine.
Went on this site looking for recipes that use kale. Came across this recipe. Excellent! It is now one of our favorites. Didn't think I would ever like a kale recipe. You proved me wrong!
This was surprisingly simple to make and very good. The croutons made the soup; the salt from the cheese and the crushed red pepper added to extra flavor to make this a 5 star soup. I did make just a couple of changes because it was what I had on hand; diced tomatoes with basil, oregano, garlic and spinach in place of the kale. Can't wait to try it again with the kale. Definately a keeper.
Made this and whole family loved it! So healthy and full of flavor. Will be making this on a regular basis!
This soup is SO GOOD. I mistakenly put the red pepper flakes in the broth instead of on the bread, but it is fabulous.
* Percent Daily Values are based on a 2,000 calorie diet.
Rustic Tuscan Soup with Kale
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 65
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