Kale Minestrone Soup
2 tsp
10 baby carrots halved widthwise if large
2 zucchini medium, quartered lengthwise and sliced 1/4 inch thick
1 onion medium, chopped
2 cup kale chopped
28 oz Italian style diced tomatoes undrained
15 oz great northern beans drained and rinsed
4 cup vegetable broth
1 cup orzo pasta
1/4 tsp salt
1/4 tsp black pepper ground
3/4 cup parmesan cheese 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. To serve, ladle into bowls and sprinkle each serving with 1 1/2 tablespoons parmesan cheese.
Per Serving: Calories: N/A, Total Fat: g, Sat Fat: g, Sodium: mg, Carbs: g, Fiber: g, Sugar: g, Protein: g, Weight Watchers SmartPoints: 4
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