Rating: 5 stars
36 Ratings
  • 5 star values: 28
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

prep:
30 mins
additional:
30 mins
total:
1 hr
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

347 calories; protein 15.1g; carbohydrates 55.2g; fat 7.2g; cholesterol 8.1mg; sodium 876.3mg. Full Nutrition
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