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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