Minestrone Soup with Kale

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  • 2 tsp olive oil
  • 10 baby carrots, halved widthwise if large
  • 2 medium zucchini, quartered lengthwise and sliced 1/4 inch thick
  • 1 medium onion, chopped
  • 2 cup kale, roughly chopped
  • 1 can (28 oz) italian style diced tomatoes, undrained
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 4 cup vegetable broth
  • 1 cup orzo pasta, cooked
  • 1⁄4 tsp salt
  • 1⁄4 tsp black pepper, freshly ground
  • 3⁄4 cup parmesan cheese, freshly grated


  1. Heat olive oil in a large pot over high heat. Add carrots, zucchini, and onion and saute for about 7 minutes or until the onion is translucent. Add kale and cook for 3 to 5 minutes until wilted. Add tomatoes, beans, and broth and simmer for 20 minutes or until the carrots are tender.
  2. Stir in orzo, then season with salt and black pepper.
  3. To serve, ladle into bowls and sprinkle each serving with 1 1/2 tablespoons parmesan cheese.

Per serving: 4 SmartPoints; 5 PointsPlus

Serves 8