Minestrone with Kale
2
Points®
Total time: 1 hr 2 min • Prep: 27 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
The unusual addition of kale gives our minestrone a delightful peppery taste. We used flavoured canned tomatoes to help streamline the ingredient list.
Ingredients
Olive oil
2 tsp(s)
Zucchini
2 medium, quartered lengthwise and sliced 1/4-inch thick
Baby carrots
3½ oz, halved widthwise if large (about 10 carrots)
Onion
1 medium, chopped
Kale
2 cup(s), coarsely chopped
Canned diced tomatoes
28 oz, with basil, garlic and oregano, undrained
Vegetable broth
4 cup(s)
Canned great northern beans
15 oz, drained and rinsed
Cooked orzo
1 cup(s), (start with 1/2 cup dry)
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es)
Grated Parmesan cheese
¾ oz, use Parmigiano-Reggiano for best flavor
Instructions
1
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.
2
Add diced tomatoes, broth and beans. Simmer until carrots are tender, about 20 minutes. Stir in cooked orzo, salt and pepper.
3
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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