Cooking Directions

• 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.

Ingredients

• 0.25 cup diced pancetta
• 3 cups chopped kale
• 1 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 leaves
• 0.5 cup dry red wine
• 1 jar (23.5 ounces) Prego® Farmers' Market Roasted Garlic Sauce
• 4 cups Vegetable or Chicken Broth
• 1 can (about 15 ounces) small white beans, rinsed and drained