Eat– for Good Health

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.

Minestrone with Kale
Ingredients
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

Instructions

  • 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.
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6 thoughts on “Eat– for Good Health

  1. Kathleen Rowland

    Hi Friends! It’s fun to find a new twist to the standbys. As I’m looking at Thanksgiving recipes, I’m noticing all the fattening additions– heavy cream for potato gratin dishes, maple syrup AND brown sugar for acorn squash, and heavy cream for pumpkin pie. I’m making pumpkin pie with the lowest calorie soy milk this year. For stuffing chicken broth and butter spray for flavor replaces butter (lots of it). There’s no reason for these high calorie additions. I do think a little glaze of maple syrup is fine on acorn squash– a little goes a long way.

  2. Kathleen Rowland

    Yes, Mary Alice, I do remember. For those of you who don’t know, Mary Alice is married to Rob Rowland, a first cousin of my husband, Gerry Rowland. Anyway, at one of many Thanksgiving dinners in New Jersey, someone made lovely carrots with sprinkled parsley and added an entire stick of butter which made it so heavy that many didn’t eat it. How about a pat of butter?

  3. Janessa Breckenridge

    Oh my, I totally agree. We know how to make a Thanksgiving dinner lighter. Otherwise how the heck, and we get up from the table for flag football?

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