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bell' alimento

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Rustic Tuscan Soup

By Paula |

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This Rustic Tuscan Soup post is sponsored. I am working in partnership with the KRAFT brand and I am receiving compensation for my participation in this campaign. All thoughts/opinions are 100% my own.

Rustic Tuscan Soup in white bowl with spoon. Additional white bowls and silverware with glass carafe in background.

Apparently spring doesn’t know it’s spring because we’ve taken a u-turn and appear to be right back into winter. Who authorized this? Obviously I am not happy about this. I’ve had to turn the heater back on and pull out all of the scarves and boots I had put away for the season.

The only good thing from this colder weather is I can enjoy soups a little longer. Silver lining. Silver lining. Now all I need is a silver spoon. Kidding. Kind of.

Tuscan Soup in white bowl with spoon. Stack of white bowls with spoons in background with leaf of kale to side.

I’m excited to share that I’ve teamed up with Kraft for “The {Not Just Sunday} Italian Dinner” campaign. We’re sharing recipes that give you big bold flavor without spending all day in the kitchen. Sunday dinner doesn’t have to wait for Sunday anymore. AND cutting time doesn’t mean you have to cut flavor. Not all all.

This Rustic Tuscan Soup is proof of that. In about an hour you can have this healthy and hearty meal on the table. You can let them think you simmered and stirred the day away, I won’t tell.

Close up of white bowl with Tuscan Soup and spoon. Part of additional white bowls and spoon handles visible in background.

Now who wants a bowl?

For more recipes like this, visit  KRAFT PARMESAN ITALIAN DINNER . Go ahead make something amazing!

Rustic Tuscan Soup

close up of tuscan soup in white bowl with spoon. Partial white bowl and additional silverware in background.

Rustic Tuscan Soup

Ingredients

  • 1 loaf Italian bread(18 inch), cut into 1-inch pieces
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup KRAFT Grated Parmesan Cheese, divided
  • 1 teaspoon crushed red pepper
  • 8 slices 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'SĀ® 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

Instructions

  1. Preheat oven to 400ºF. Spread bread onto baking sheet; drizzle with oil. Sprinkle with 1 tablespoon cheese and crushed pepper. Bake 10 minutes.
  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 tablespoon bacon drippings from pan.
  3. Add onions to pan; cook and stir 5 minutes 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 minutes, stirring occasionally.
  4. Add kale; cook 10 minutes.
  5. Serve soup topped with croutons and remaining cheese.
© Paula Jones
Category: Soup

Comments

  4. Cookin' Canuck says

    We’re not back into snowy weather, but the rain is coming down at a torrential rate. This soup is exactly the sort of thing I’m craving today.

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