Minestrone with kale
2 medium, quartered lengthwise and sliced 1/4-inch thick
uncooked baby carrots
10 medium, halved widthwise if large
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
grated Parmesan cheese
¾ cup(s), Parmigiano-Reggiano recommended
- 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.
- This recipe is part of our Cook Once, Eat all Week: Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.