Rustic Tuscan Soup with Kale

• 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

1. Heat oven to 400 degrees F.
2. Spread bread onto baking sheet; drizzle with oil.
3. Sprinkle with 1 Tbsp.
4. cheese and crushed pepper.
5. Bake 10 min.
6. Meanwhile, cook and stir bacon in large saucepan on medium heat until crisp.
7. Remove bacon from pan with slotted spoon; drain on paper towels.
8. Discard all but 1 Tbsp.
9. bacon drippings from pan.
10. Add onions to pan; cook and stir 5 min.
11. or until crisp-tender.
12. Return bacon to pan along with the beans, tomatoes, broth and 1/4 cup of the remaining cheese; stir.
13. Simmer on medium-low heat 20 min., stirring occasionally.
14. Add kale; cook 10 min.
15. Serve soup topped with croutons and remaining cheese.

italian bread, olive oil, parmesan cheese, red pepper, butcher, onion, cannellini beans, salt, chicken broth, kale

Taken from www.kraftrecipes.com/recipes/rustic-tuscan-soup-kale-139155.aspx (may not work)