Photo of Minestrone with Kale by WW

Minestrone with Kale

2 - 3
PersonalPoints™ per serving
Total Time
1 hr 2 min
27 min
35 min
The unusual addition of kale gives our minestrone a delightful peppery taste. We used flavoured canned tomatoes to help streamline the ingredient list.


Olive oil

2 tsp(s)

Uncooked zucchini

2 medium, quartered lengthwise and sliced 1/4-inch thick

Uncooked baby carrots

3½ oz, halved widthwise if large (about 10 carrots)

Uncooked onion(s)

1 medium, chopped

Uncooked 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

Grated Parmesan cheese

¾ oz, use Parmigiano-Reggiano for best flavor


  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.