Kale, Tomato, And Vegetable Soup

Kale, Tomato, And Vegetable Soup
4.5 from 2 ratings
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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.
Servings
4
servings
Ingredients
  • 1/4 cup diced pancetta
  • 3 cup kale, chopped
  • 1 large onion, diced
  • 2 medium carrots, peeled and diced
  • 1 stalk celery, diced
  • 1 tablespoon chopped fresh rosemary leaves
  • 1/2 cup red wine
  • 23 1/2 ounce tomato garlic sauce, such as prego farmers’ market roasted garlic sauce
  • 4 cup chicken broth
  • 15 ounce canned small white beans, rinsed and drained
Directions
  1. 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.
  2. 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.
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