Kale, Tomato & Vegetable Soup

Ingredients:

• ¼ cup diced pancetta
• 3 cups chopped fresh kale
• 4 cups Nature’s Basket chicken broth
• 1 large onion, diced (about 1 cup)
• 2 medium carrots, peeled and diced (about 1 cup)
• 1 can Giant Eagle diced tomatoes
• 1 stalk celery, diced (about ½ cup)
• 1 Tbsp. chopped fresh rosemary leaves
• ½ cup dry red wine
• 1 23.5-oz. jar any roasted garlic Italian sauce
• 1 15-oz. can Giant Eagle Mayocoba beans, rinsed and drained
• ¾ cup Giant Eagle jasmine rice, cooked

Directions:

Prepare rice according to directions.

Cook the pancetta in a 6-quart saucepot over medium-high heat for 2 minutes, stirring occasionally. Add kale, onion, carrots, tomatoes, rice, celery and rosemary and cook. Stir for 5 minutes or until the onion is tender-crisp.

Add 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.