2 ratings

Kale, Tomato, and Vegetable Soup

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

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.


  • 1/4 Cup diced pancetta
  • 3 Cups 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 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


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.