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Vegetarian Tomato Florentine Soup


2 (14 oz.) cans      Vegetable stock, reduced sodium
1 jar                       Robert Rothschild Farm Vodka Pasta Sauce
2/3 cup                  Macaroni or small seashell pasta, uncooked
4 cups                    Kale, washed and chopped
1 can                      Cannelloni beans, drained and rinsed
                               Sea salt and pepper, to taste
1/2 cup                  Parmesan cheese, fresh, grated


In a small Dutch oven over medium-high heat add broth and pasta sauce, stirring to combine. Bring to a boil. Stir in pasta; cook 8 minutes. Add kale; cook 2 minutes or until kale wilts and pasta is done. Add beans and season with salt and pepper as needed. Serve soup topped with cheese.

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