Vegetable Soup




_ Ingredients

3cups chopped kale

1/4cup diced pancetta

2each medium carrot, peeled and diced (about 1 cup)

1each large onion, diced (about 1 cup)

1tablespoon chopped fresh rosemary leaves

1/2cup dry red wine

1each celery, diced (about 1/2 cup)

4cups Swanson® Unsalted Chicken Broth

1jar (23.5 ounces) Prego® Farmers' Market Roasted Garlic Sauce

1can (about 15 ounces) small white beans, rinsed and drained

_ How to Make It

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.

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