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Italian bread olive oil Parmesan cheese red pepper Butcher onion cannellini beans salt chicken broth kale
Viewed: 104 - Published at: a year agoIngredients
- 1 loaf Italian bread (18 inch), cut into 1-inch pieces
- 1 Tbsp. olive oil
- 1/2 cup KRAFT Grated Parmesan Cheese, divided
- 1 tsp. crushed red pepper
- 8 slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, cut into 1/2-inch pieces
- 1 large onion, chopped
- 2 cans (15.5 oz. each) cannellini beans, rinsed
- 2 cans (14.5 oz. each) no-salt-added diced tomatoes, undrained
- 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
- 6 cups loosely packed chopped kale
Method
- 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.
