Rustic Tuscan Soup with Kale

60 10 servings, 1 cup (250 mL) each
Recipe By
Reviews
Prep Time
50
min.
Total Time
1
hr.
Servings

10 servings, 1 cup (250 mL) each

Your family might never know how much they like kale until they enjoy it in this hearty Tuscan soup made with bacon and white kidney beans.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 10 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 10 servings, 1 cup (250 mL) each
AMOUNT PER SERVING
Calories 300
% Daily Value
Total fat 8g
Saturated fat 2g
Cholesterol 10mg
Sodium 700mg
Carbohydrate 43g
Dietary fibre 7g
Sugars 5g
Protein 16g
   
Vitamin A 45 %DV
Vitamin C 110 %DV
Calcium 15 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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