Italian Kitchen Soup

Photo by Jo Ellen T.
Adapted from wegmans.com

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

17

cups

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

17

servings

Adapted from wegmans.com

Ingredients

  • 1

    Tbsp Wegmans Pure Olive Oil

  • 1

    container (14 oz) Food You Feel Good About Large Cut Mirepoix (carrots, celery, onion)

  • 1/4

    tsp salt

  • 1

    pkg (16 oz) Food You Feel Good About Cleaned & Cut Kale Greens

  • 1

    small (about 6 oz) zucchini, 1/2-inch dice (1 cup)

  • 2

    tsp Herbes de Provence

  • 2

    cans (14.5 oz each) Wegmans Organic Diced Tomatoes in Juice

  • 1

    can (15.5 oz) Italian Classics Garbanzo Beans, drained

  • 2

    cartons (32 oz each) Wegmans Organic Chicken or Vegetable Broth

  • Salt and pepper to taste

  • Italian Classics Italian Blend Grated Cheese, for garnish

Directions

Directions: 1.Heat oil, mirepoix and salt in stockpot on MED-LOW. Cook, stirring, 10-15 min, until veggies soften. 2.Add kale; cook, stirring, 2-3 min to wilt. Add zucchini; cook, stirring 2-3 min, to soften. 3.Add herbs, tomatoes, garbanzo beans and broth; bring to simmer. Season to taste with salt and pepper; garnish with cheese. Serve.

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