Rustic Tuscan Soup with Kale

Ingredients

• 1 loaf Italian bread (18 inch), cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/2 cup Kraft Grated Parmesan Cheese, divided
• 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 (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
• 6 cups loosely packed chopped kale

Directions

Heat oven to 400 degrees 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.