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Photo of Minestrone with Kale by WW

Minestrone with Kale

2
Points® value
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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