Using a jar of pasta sauce as the base for a tomato soup is a quick and easy way to make a meal that tastes as if it has been simmering on the stove for hours.
This recipe is courtesy of Prego Farmers’ Market.
Place the pancetta in a large saucepan set over medium-high heat. Cook for 2 minutes, stirring occasionally. Add the kale, onion, carrots, celery, and rosemary, and cook, stirring often, for 5 minutes, until the onion is tender.
Add the wine and cook until it has almost evaporated. Stir in the sauce and broth, and bring to a boil. Reduce the heat to medium-low and cook for 15 minutes. Stir in the beans and cook until the soup is heated through. Season to taste.