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.
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.
