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Kale, Tomato & Vegetable Soup

Image of prepared Kale, Tomato & Vegetable Soup recipe
  • prep time: 20 min
  • total time: 50 min
  • serves: 4 people
  • calories: 310 1 serving

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. 

Ingredients

cost per recipe: $8.77

  • 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® Farmers' Market Roasted Garlic Sauce
  • 4 cups Swanson® Unsalted Chicken Broth
  • 1 can (about 15 ounces) small white beans, rinsed and drained

Instructions

  • Tips

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

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Made With

Calories 310
Total Fat 9 g
Sat. Fat 2.4 g
Trans Fat 0 g
Cholesterol 10 mg
Sodium 1045 mg
Total Carb 36 g
Dietary Fiber 10 g
Sugar 10 g
Added Sugars 0 g
Protein 14 g
Vitamin D 0 %DV
Calcium 21 %DV
Iron 16 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.