Kale Minestrone Soup

Soups & Stews

Recipe courtesy of Quick & Easy Menus

Makes 12 to 14 cups

Ingredients: 
  • 1 lb. orzo or elbow pasta
  • 2 tablespoons olive oil
  • 2 cups onion, diced
  • 2 cups celery, diced
  • 1 cup carrots, sliced
  • 1 tablespoon garlic, minced
  • 1 tablespoon each dry oregano and basil
  • 1 tablespoon tomato paste
  • 2 cups red-skinned potatoes, diced
  • 1 medium zucchini, quartered and sliced
  • 7 cups vegetable broth
  • 1 can, 28 ounces,  diced tomatoes in juice
  • 1 can, 15 ounces,  cannellini or Great Northern beans, drained and rinsed
  • Parmesan cheese rind (optional)
  • 1 bunch of kale, stems removed and chopped
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon each black pepper and red pepper flakes

Kale Minestrone Soup

Kale Minestrone Soup

Click image to enlarge
Method: 

Cook orzo (or elbow macaroni) according to package direction, drain, rinse and set aside.

Heat oil in a soup pot over medium heat. Add onion, celery, carrots, garlic, oregano and basil; sweat, partially covered until onion is softened, about 4 minutes. Add tomato paste, stir and cook 1 to 2 minutes. Stir potatoes and zucchini into pot and cook for 2 minutes.

Add broth, diced tomatoes and Parmesan rind (optional). Bring to a boil, reduce heat to a simmer and cook until potatoes are tender, about 10 to 12 minutes.

Add beans, kale and parsley. Season soup with salt, black pepper and pepper flakes; remove parmesan rind if using. 

Serve minestrone over orzo in each bowl. Top with freshly grated Parmesan cheese.

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