Minestrone with Kale
2 medium, quartered lengthwise and sliced 1/4-inch thick
Uncooked baby carrots
3½ oz, halved widthwise if large (about 10 carrots)
1 medium, chopped
2 cup(s), coarsely chopped
Canned diced tomatoes
28 oz, with basil, garlic and oregano, undrained
Fat free vegetable broth
Canned great northern beans
15 oz, drained and rinsed
1 cup(s), (start with 1/2 cup dry)
Grated Parmesan cheese
¾ oz, use Parmigiano-Reggiano for best flavor
- 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.