Minestrone with Kale

By shammy

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(s) kale, coarsely chopped
• 28 oz canned diced tomatoes, with basil, garlic and oregano, undrained
• 4 cup(s) vegetable broth
• 15 oz canned great Northern beans, drained and rinsed
• 1 cup(s) cooked orzo
• 1/4 tsp table salt
• 1/4 tsp black pepper
• 3/4 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended

Details

Servings 8
Adapted from weightwatchers.com

Preparation

Step 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.

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.