Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 2 yellow onions diced
  • 3 carrots diced
  • 3 celery stalks
  • 1/4 teaspoon salt
  • 1 teaspoon oregano dry
  • 4 garlic cloves minced
  • 2 cups mushrooms diced or sliced
  • 1 jar Prego® Creamy Lemon Parmesan Cooking Sauce 15 oz
  • 2 cups vegetable stock
  • 1 cup white beans (canned or home cooked)
  • 1 cup dried pasta or rice (optional)
  • 1/2 teaspoon salt
  • 1 teaspoon oregano
  • 3 cups kale chopped
  • 1 teaspoon lemon zest
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • 1/2 cup Parmesan cheese (grated)
  • lemon slices
  • black pepper
  • red chili flakes (optional)
  • 1/4 cup chopped parsley

Instruction

  • 1.Preheat a large dutch oven pot or regular pot with the olive oil over medium heat on the stove.
  • 2.Add the onions, carrots, and celery. Season them with salt and oregano. Sauté the mixture until the onions are soft and starting to turn golden. This may take 6-9 minutes. Don’t rush this step as it prevents a taste of raw onions in the soup.
  • 3.Once the onion mixture is ready, add in the garlic and mushrooms. Sauté for an extra 2-3 minutes until fragrant.
  • 4.Add the Prego® Creamy Lemon Parmesan Cooking Sauce, the stock, and beans.
  • 5.Bring the soup to a boil and let it boil over low heat for 20 minutes so that all the flavors infuse. If you’re adding pasta to the soup, this is when you add a cup of elbow or any small pasta to the mixture. Let it cook for 20 minutes.
  • 6.Season the soup with salt and oregano.
  • 7.Add the kale, and cook for just 2 minutes until it has wilted.
  • 8.Turn off the heat and add the lemon zest, Parmesan cheese and parsley.
  • 9.Serve the soup with extra Parmesan cheese on top, lemon slices, black pepper, chili flakes and parsley.
  • Enjoy!