Prep time 20 mins

Cook time 30 mins


1 can (28 oz.) Contadina® Whole Tomatoes with Basil, not drained

4 slices 1-inch thick crusty, artisan-style bread

3 Tbsp. olive oil, divided

1 onion, diced

1 large carrot, cut into 1/4-inch thick slices

1 stalk celery, cut into 1/4-inch thick slices

3 cloves garlic, minced

1/4 tsp. freshly ground black pepper

3 cups College Inn® Chicken Broth

1 can (15 oz.) cannellini beans, rinsed and drained

1 bunch (8 oz.) Lacinato or dinosaur kale, stemmed, leaves roughly chopped

1/4 cup grated Parmesan cheese, plus additional for garnish


  1. Preheat oven to 350°F. Pour the can of tomatoes into a medium bowl; cut tomatoes into bite-sized pieces using kitchen shears or crush with hands; set aside. Cut crusts off bread and tear into 1-inch pieces (2 cups) directly onto a rimmed baking sheet; drizzle with 1 Tbsp. oil and toss to coat. Bake 12 minutes; stir and move croutons together to one side of pan. Sprinkle evenly with Parmesan cheese; bake 3 to 5 minutes until crisp.

  2. Meanwhile, heat remaining 2 Tbsp. oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery; cook about 5 minutes, stirring frequently, until onions are golden and beginning to soften. Add garlic and pepper; cook about 30 seconds, until fragrant. Stir in tomatoes, broth, beans and kale; bring to a simmer.

  3. Simmer about 20 minutes, partially covered over medium heat, until vegetables are tender, stirring occasionally. Serve soup topped with croutons and additional cheese.

TIP: Add a Parmesan rind along with the crushed tomatoes in Step 2 to add extra flavor to the soup as it simmers. Remove just before serving.



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