Kale, Tomato, And Vegetable Soup

Name: Kale, Tomato, And Vegetable Soup
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

Hannah Hoskins|Aug. 22, 2016 3:25 pm EST

4.5 (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

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

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.