Kale, Tomato & Vegetable Soup

Preparation & Serving


  • Serves: 4
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes


  • 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


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.

Approximate nutritional values (per serving):
Calories 328, Fat 9.2g, Sat. Fat 0g, Trans Fat 0g, Cholesterol 10mg, Sodium 1057mg, Total Carbohydrate 42.7g, Fiber 9g, Protein 12.2g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.