Kale, Tomato & Vegetable Soup
Take your pasta sauce in a new direction and turn it into a delicious vegetable soup that tastes like it’s been simmering on your stove all day. Red wine, pancetta and rosemary bring layers of flavor, while kale and white beans make this a wholesome comfort food.
Ingredients
0.25 cup diced pancetta
3 cups chopped kale
1 each large onion, diced (about 1 cup)
2 eachs medium carrot, peeled and diced (about 1 cup)
1 each celery, diced (about 1/2 cup)
1 tablespoon chopped fresh rosemary leaves
0.5 cup dry red wine
1 jar (23.5 ounces) Prego® Farmers' Market Roasted Garlic Sauce
4 cups Vegetable or Chicken Broth
1 can (about 15 ounces) small white beans, rinsed and drained
3 cups chopped kale
1 each large onion, diced (about 1 cup)
2 eachs medium carrot, peeled and diced (about 1 cup)
1 each celery, diced (about 1/2 cup)
1 tablespoon chopped fresh rosemary leaves
0.5 cup dry red wine
1 jar (23.5 ounces) Prego® Farmers' Market Roasted Garlic Sauce
4 cups Vegetable or Chicken Broth
1 can (about 15 ounces) small white beans, rinsed and drained
Instructions
Cook the pancetta in a 6-quart saucepot over medium-high heat for 2 minutes, stirring occasionally. Add the kale, onion, carrots, celery and rosemary and cook and stir for 5 minutes or until the onion is tender-crisp.
Add the wine and cook until almost evaporated, stirring occasionally. Stir in the sauce and broth and heat to a boil. Reduce the heat to medium-low. Cook for 15 minutes. Stir in the beans and cook until the soup is hot. Season to taste.
Add the wine and cook until almost evaporated, stirring occasionally. Stir in the sauce and broth and heat to a boil. Reduce the heat to medium-low. Cook for 15 minutes. Stir in the beans and cook until the soup is hot. Season to taste.
Kale, Tomato & Vegetable Soup
Take your pasta sauce in a new direction and turn it into a delicious vegetable soup that tastes like it’s been simmering on your stove all day. Red wine, pancetta and rosemary brin...
Directions
Print
Cook the pancetta in a 6-quart saucepot over medium-high heat for 2 minutes, stirring occasionally. Add the kale, onion, carrots, celery and rosemary and cook and stir for 5 minutes or until the onion is tender-crisp.
Add the wine and cook until almost evaporated, stirring occasionally. Stir in the sauce and broth and heat to a boil. Reduce the heat to medium-low. Cook for 15 minutes. Stir in the beans and cook until the soup is hot. Season to taste.
Ingredients
0.25 cup diced pancetta
3 cups chopped kale
1 each large onion, diced (about 1 cup)
2 eachs medium carrot, peeled and diced (about 1 cup)
1 each celery, diced (about 1/2 cup)
1 tablespoon chopped fresh rosemary leaves
0.5 cup dry red wine
1 jar (23.5 ounces) Prego® Farmers' Market Roasted Garlic Sauce
4 cups Vegetable or Chicken Broth
1 can (about 15 ounces) small white beans, rinsed and drained
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