Minestrone with Kale Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Minestrone soup with kale and orzo. Ingredients:
2 tsp olive oil |
2 medium zucchini, quartered lengthwise and sliced 1/4-inch thick |
10 medium baby carrots, halved widthwise if large |
1 medium onion(s), chopped |
2 cup kale, coarsely chopped |
28 oz tomatoes, (canned, diced)with basil, garlic and oregano, undrained |
4 cup vegetable broth |
15 oz great northern beans, (can) drained and rinsed |
1 cup orzo , cooked |
1/4 tsp salt |
1/4 tsp black pepper |
3/4 cup grated parmesan cheese, parmigiano-reggiano recommended |
Directions:
1. Heat oil in a large pot. Add zucchini, carrots and onion; saut? over high heat until onion is transparent, about 7 minutes. Add kale; saut? 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.
4. Flavor Booster: Stir 1/4 cup of coarsely chopped fresh basil and the grated zest of 1 lemon into the soup; simmer for 5 minutes before serving.
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