Kale, Tomato, and Vegetable Soup

This hearty tomato soup is the perfect bowlful of wholesome comfort food
Editor

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.

4
Servings
344
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4  Cup  diced pancetta
  • 3  Cups  kale, chopped
  • large onion, diced
  • medium carrots, peeled and diced
  • stalk celery, diced
  • 1  Tablespoon  chopped fresh rosemary leaves
  • 1/2  Cup  red wine
  • 23 1/2  Ounces  tomato garlic sauce, such as Prego Farmers’ Market Roasted Garlic Sauce
  • 4  Cups  chicken broth
  • 15  Ounces  canned small white beans, rinsed and drained

Directions

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
25g
28%
Saturated Fat
1g
4%
Cholesterol
16mg
5%
Carbohydrate, by difference
58g
45%
Protein
14g
30%
Vitamin A, RAE
1037µg
100%
Vitamin C, total ascorbic acid
74mg
99%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
178mg
18%
Choline, total
6mg
1%
Fiber, total dietary
8g
32%
Fluoride, F
26µg
1%
Folate, total
23µg
6%
Iron, Fe
4mg
22%
Magnesium, Mg
37mg
12%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
67mg
10%
Selenium, Se
2µg
4%
Sodium, Na
1812mg
100%
Water
424g
16%