Tomato Parm & White Bean Soup


Total Time: 1 hour

Prep Time: 30 min(s) 

Servings: 10

What You Need

  • 10 slices French bread 
  • 1 Tbsp. olive oil 
  • 1/2 cup KRAFT Grated Seasoned Parmesan Cheese Tomato Basil, divided 
  • 8 slices 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 (14.5 oz. each) fat-free reduced-sodium chicken broth 
  • 6 cups loosely packed chopped kale 
  • 1 tsp. crushed red pepper 

Let’s Make It

  1. Heat oven to 350°F. 
  2. Spread bread onto baking sheet; drizzle with oil.  Sprinkle with 1 Tbsp. cheese. Bake 10 min.  
  3. 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.   
  4. Add onions to pan; cook and stir 5 min. or until crisp-tender.  Return bacon to pan along with the beans, tomatoes and broth; stir.  Simmer on medium-low heat 20 min., stirring occasionally.   
  5. Add kale, 1/4 cup of the remaining cheese, and crushed red pepper; cook 10 min. 
  6. Serve soup with toasts and remaining cheese. 

Nutrition info

(Per Serving) 280 calories, 5g total fat, 1g saturated fat, 0g trans fat, 5mg cholesterol, 650mg sodium, 45g carbohydrate, 8g dietary fiber, 7g sugars, 13g protein, 0%DV vitamin D, 10%DV calcium, 20%DV iron, 10%DV potassium.

*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.