- 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.