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 bring layers of flavor, while kale and white beans make this a wholesome comfort food.
cost per recipe: $8.77
The price is determined by the national average.
cup diced pancetta
cups chopped kale
each large onion, diced (about 1 cup)
each medium carrot, peeled and diced (about 1 cup)
each celery, diced (about 1/2 cup)
tablespoon chopped fresh rosemary leaves
cup dry red wine
jar (23.5 ounces) Prego® Farmers' Market Roasted Garlic Sauce
cups Swanson® Unsalted Chicken Broth
can (about 15 ounces) small white beans, rinsed and drained
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.