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Minestrone with Kale Recipe

   
 

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     Minestrone with Kale

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   8

Ingredients
2 tsp Oil, olive
2 medium Zucchini, raw, quartered lengthwise and sliced 1/4-inch thick
10 medium Carrots, baby, raw, halved widthwise if large
1 medium Onion(s), uncooked, chopped
2 cup(s) Kale, raw, coarsely chopped
28 oz Canned diced tomatoes, with basil, garlic and oregano, undrained
4 cup(s) Broth, vegetable
15 oz Beans, great northern, canned, drained and rinsed
1 cup(s) Cooked orzo
 
¼ tsp Salt, table
¼ tsp pepper, black
¾ cup(s) Cheese, parmesan, grated, Parmigiano-Reggiano recommended

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.
4. 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.


Originally Submitted
6/16/2015





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