Kale, Tomato & Vegetable Soup

Take your pasta sauce in a new direction and turn it into a delicious vegetable soup that tastes like it’s been simmering on your stove all day.  Red wine, pancetta and rosemary brin...

Directions

Cook the pancetta in a 6-quart saucepot over medium-high heat for 2 minutes, stirring occasionally.  Add the kale, onion, carrots, celery and rosemary and cook and stir for 5 minutes or until the onion is tender-crisp.

Add the wine and cook until almost evaporated, stirring occasionally.  Stir in the sauce and broth and heat to a boil.  Reduce the heat to medium-low.  Cook for 15 minutes.  Stir in the beans and cook until the soup is hot.  Season to taste.

Ingredients

0.25 cup diced pancetta
3 cups chopped kale
1 each large onion, diced (about 1 cup)
2 eachs medium carrot, peeled and diced (about 1 cup)
1 each celery, diced (about 1/2 cup)
1 tablespoon chopped fresh rosemary leaves
0.5 cup dry red wine
1 jar (23.5 ounces) Prego® Farmers' Market Roasted Garlic Sauce
4 cups Vegetable or Chicken Broth
1 can (about 15 ounces) small white beans, rinsed and drained

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