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.
0.25 cup diced pancetta3 cups chopped kale1 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 leaves0.5 cup dry red wine1 jar (23.5 ounces) Prego® Farmers' Market Roasted Garlic Sauce4 cups Vegetable or Chicken Broth1 can (about 15 ounces) small white beans, rinsed and drained
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