If you love Minestrone Soup, try it with kale. The addition gives Minestrone a deep, peppery taste and a nutritional boost. We used flavored canned tomatoes to help streamline the ingredient list.
|2 tsp olive oil|
|2 medium uncooked zucchini, quartered lengthwise and sliced 1/4-inch thick|
|10 medium uncooked baby carrots, halved widthwise if large|
|1 medium uncooked onion(s), chopped|
|2 cup(s) uncooked kale, coarsely chopped|
|28 oz canned diced tomatoes, with basil, garlic and oregano, undrained|
|4 cup(s) vegetable broth|
|15 oz canned great northern beans, drained and rinsed|
|1 cup(s) cooked orzo|
|1/4 tsp table salt|
|1/4 tsp black pepper|
|3/4 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended|
- Heat oil in a large pot. Add zucchini, carrots and onion; sauté over high heat until onion is transparent, about 7 minutes. Add kale; sauté until wilted, about 3 to 5 minutes.
- Add diced tomatoes, broth and beans. Simmer until carrots are tender, about 20 minutes. Stir in cooked orzo, salt and pepper.
- To serve, pour into bowls and sprinkle with cheese. Yields about 1 cup of soup and 1 1/2 tablespoons of cheese per serving.