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Kale, Tomato & Vegetable Soup

Kale, Tomato & Vegetable Soup

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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. 

serves 4 people


cost per recipe: $8.77

The price is determined by the national average.

  • 1/4

    cup diced pancetta

  • 3

    cups chopped kale

  • 1

    each large onion, diced (about 1 cup)

  • 2

    each medium carrot, peeled and diced (about 1 cup)

  • 1

    each celery, diced (about 1/2 cup)

  • 1

    tablespoon chopped fresh rosemary leaves

  • 1/2

    cup dry red wine

  • 1

    jar (23.5 ounces) Prego® Roasted Garlic Italian Sauce

  • 4

    cups Swanson® Unsalted Chicken Broth

  • 1

    can (about 15 ounces) small white beans, rinsed and drained

view nutrition info

How to Make It

Step 1

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.

Step 2

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.

Recipe Tips

  • Ingredient Note: Use Swanson® Beef Broth instead of the chicken broth for a richer flavor.

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Made With
Swanson® Unsalted Chicken Broth

Swanson® Unsalted Chicken Broth

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Prego® Roasted Garlic Italian Sauce

Prego® Roasted Garlic Italian Sauce

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