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Kale, Tomato, and Vegetable Soup

Kale, Tomato, and Vegetable Soup

This hearty tomato soup is the perfect bowlful of wholesome comfort food

Using a jar of pasta sauce as the base for a tomato soup is a quick and easy way to make a meal that tastes as if it has been simmering on the stove for hours.

This recipe is courtesy of Prego Farmers’ Market.

Ingredients

  • 1/4 Cup diced pancetta
  • 3 Cups kale, chopped
  • 1 large onion, diced
  • 2 medium carrots, peeled and diced
  • 1 stalk celery, diced
  • 1 Tablespoon chopped fresh rosemary leaves
  • 1/2 Cup red wine
  • 23 1/2 Ounces tomato garlic sauce, such as Prego Farmers’ Market Roasted Garlic Sauce
  • 4 Cups chicken broth
  • 15 Ounces canned small white beans, rinsed and drained

Recipe Summary

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 cup chopped onion or other allium (leeks, shallots, scallions)
  • 1 tablespoon minced garlic (from 3 cloves)
  • 3/4 cup diced carrot
  • 1/2 cup diced celery
  • Kosher salt
  • 1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
  • 1 tablespoon tomato paste, optional
  • 1 Parmesan rind (optional), plus finely grated Parmesan for serving
  • 2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
  • 8 cups low-sodium chicken or vegetable broth, or water
  • 1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
  • 1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
  • 1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
  • Fresh herbs, such as flat-leaf parsley or basil, for serving
  • Simple Crostini, for serving

In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.

Stir in oregano or thyme and/or tomato paste or Parmesan rind.

Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.

Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.

Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.

Ladle soup into bowls. Drizzle with oil sprinkle with Parmesan and herbs. Serve with crostini.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 cup chopped onion or other allium (leeks, shallots, scallions)
  • 1 tablespoon minced garlic (from 3 cloves)
  • 3/4 cup diced carrot
  • 1/2 cup diced celery
  • Kosher salt
  • 1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
  • 1 tablespoon tomato paste, optional
  • 1 Parmesan rind (optional), plus finely grated Parmesan for serving
  • 2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
  • 8 cups low-sodium chicken or vegetable broth, or water
  • 1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
  • 1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
  • 1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
  • Fresh herbs, such as flat-leaf parsley or basil, for serving
  • Simple Crostini, for serving

In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.

Stir in oregano or thyme and/or tomato paste or Parmesan rind.

Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.

Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.

Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.

Ladle soup into bowls. Drizzle with oil sprinkle with Parmesan and herbs. Serve with crostini.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 cup chopped onion or other allium (leeks, shallots, scallions)
  • 1 tablespoon minced garlic (from 3 cloves)
  • 3/4 cup diced carrot
  • 1/2 cup diced celery
  • Kosher salt
  • 1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
  • 1 tablespoon tomato paste, optional
  • 1 Parmesan rind (optional), plus finely grated Parmesan for serving
  • 2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
  • 8 cups low-sodium chicken or vegetable broth, or water
  • 1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
  • 1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
  • 1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
  • Fresh herbs, such as flat-leaf parsley or basil, for serving
  • Simple Crostini, for serving

In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.

Stir in oregano or thyme and/or tomato paste or Parmesan rind.

Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.

Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.

Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.

Ladle soup into bowls. Drizzle with oil sprinkle with Parmesan and herbs. Serve with crostini.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 cup chopped onion or other allium (leeks, shallots, scallions)
  • 1 tablespoon minced garlic (from 3 cloves)
  • 3/4 cup diced carrot
  • 1/2 cup diced celery
  • Kosher salt
  • 1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
  • 1 tablespoon tomato paste, optional
  • 1 Parmesan rind (optional), plus finely grated Parmesan for serving
  • 2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
  • 8 cups low-sodium chicken or vegetable broth, or water
  • 1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
  • 1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
  • 1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
  • Fresh herbs, such as flat-leaf parsley or basil, for serving
  • Simple Crostini, for serving

In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.

Stir in oregano or thyme and/or tomato paste or Parmesan rind.

Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.

Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.

Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.

Ladle soup into bowls. Drizzle with oil sprinkle with Parmesan and herbs. Serve with crostini.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 cup chopped onion or other allium (leeks, shallots, scallions)
  • 1 tablespoon minced garlic (from 3 cloves)
  • 3/4 cup diced carrot
  • 1/2 cup diced celery
  • Kosher salt
  • 1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
  • 1 tablespoon tomato paste, optional
  • 1 Parmesan rind (optional), plus finely grated Parmesan for serving
  • 2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
  • 8 cups low-sodium chicken or vegetable broth, or water
  • 1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
  • 1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
  • 1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
  • Fresh herbs, such as flat-leaf parsley or basil, for serving
  • Simple Crostini, for serving

In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.

Stir in oregano or thyme and/or tomato paste or Parmesan rind.

Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.

Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.

Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.

Ladle soup into bowls. Drizzle with oil sprinkle with Parmesan and herbs. Serve with crostini.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 cup chopped onion or other allium (leeks, shallots, scallions)
  • 1 tablespoon minced garlic (from 3 cloves)
  • 3/4 cup diced carrot
  • 1/2 cup diced celery
  • Kosher salt
  • 1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
  • 1 tablespoon tomato paste, optional
  • 1 Parmesan rind (optional), plus finely grated Parmesan for serving
  • 2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
  • 8 cups low-sodium chicken or vegetable broth, or water
  • 1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
  • 1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
  • 1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
  • Fresh herbs, such as flat-leaf parsley or basil, for serving
  • Simple Crostini, for serving

In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.

Stir in oregano or thyme and/or tomato paste or Parmesan rind.

Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.

Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.

Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.

Ladle soup into bowls. Drizzle with oil sprinkle with Parmesan and herbs. Serve with crostini.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 cup chopped onion or other allium (leeks, shallots, scallions)
  • 1 tablespoon minced garlic (from 3 cloves)
  • 3/4 cup diced carrot
  • 1/2 cup diced celery
  • Kosher salt
  • 1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
  • 1 tablespoon tomato paste, optional
  • 1 Parmesan rind (optional), plus finely grated Parmesan for serving
  • 2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
  • 8 cups low-sodium chicken or vegetable broth, or water
  • 1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
  • 1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
  • 1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
  • Fresh herbs, such as flat-leaf parsley or basil, for serving
  • Simple Crostini, for serving

In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.

Stir in oregano or thyme and/or tomato paste or Parmesan rind.

Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.

Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.

Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.

Ladle soup into bowls. Drizzle with oil sprinkle with Parmesan and herbs. Serve with crostini.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 cup chopped onion or other allium (leeks, shallots, scallions)
  • 1 tablespoon minced garlic (from 3 cloves)
  • 3/4 cup diced carrot
  • 1/2 cup diced celery
  • Kosher salt
  • 1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
  • 1 tablespoon tomato paste, optional
  • 1 Parmesan rind (optional), plus finely grated Parmesan for serving
  • 2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
  • 8 cups low-sodium chicken or vegetable broth, or water
  • 1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
  • 1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
  • 1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
  • Fresh herbs, such as flat-leaf parsley or basil, for serving
  • Simple Crostini, for serving

In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.

Stir in oregano or thyme and/or tomato paste or Parmesan rind.

Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.

Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.

Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.

Ladle soup into bowls. Drizzle with oil sprinkle with Parmesan and herbs. Serve with crostini.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 cup chopped onion or other allium (leeks, shallots, scallions)
  • 1 tablespoon minced garlic (from 3 cloves)
  • 3/4 cup diced carrot
  • 1/2 cup diced celery
  • Kosher salt
  • 1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
  • 1 tablespoon tomato paste, optional
  • 1 Parmesan rind (optional), plus finely grated Parmesan for serving
  • 2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
  • 8 cups low-sodium chicken or vegetable broth, or water
  • 1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
  • 1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
  • 1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
  • Fresh herbs, such as flat-leaf parsley or basil, for serving
  • Simple Crostini, for serving

In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.

Stir in oregano or thyme and/or tomato paste or Parmesan rind.

Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.

Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.

Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.

Ladle soup into bowls. Drizzle with oil sprinkle with Parmesan and herbs. Serve with crostini.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 cup chopped onion or other allium (leeks, shallots, scallions)
  • 1 tablespoon minced garlic (from 3 cloves)
  • 3/4 cup diced carrot
  • 1/2 cup diced celery
  • Kosher salt
  • 1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
  • 1 tablespoon tomato paste, optional
  • 1 Parmesan rind (optional), plus finely grated Parmesan for serving
  • 2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
  • 8 cups low-sodium chicken or vegetable broth, or water
  • 1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
  • 1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
  • 1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
  • Fresh herbs, such as flat-leaf parsley or basil, for serving
  • Simple Crostini, for serving

In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.

Stir in oregano or thyme and/or tomato paste or Parmesan rind.

Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.

Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.

Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.

Ladle soup into bowls. Drizzle with oil sprinkle with Parmesan and herbs. Serve with crostini.


Watch the video: Σούπα με λαχανικά -Soupa me lahanika - (September 2021).