Sunday, April 12, 2009

Minestrone with Kale (or Spinach)

After a long day of traveling home to see our family for Easter my mom greeted us with this delicious soup. It was delicious coupled with no-knead fococcia bread.

Minestrone with Kale - Mom (via Weight Watchers)

2 T olive oil
2 medium zucchini, quartered lengthwise and sliced 1/4 inch thick
10 medium baby carrots, halved lengthwise if long (or sliced)
2 C kale (or spinach), chopped
1 medium onion, chopped
1 (28oz) canned diced tomatoes with basil, garlic and oregano; undrained
4 C veggie broth
1 (15oz) can of Great Northern Beans, drained and rinsed
1 C cooked orzo
1/4 tsp. salt
1/4 tsp. pepper
3/4 C grated Parmesan cheese (for top)

Heat oil in a large pot. Add zucchini, carrots and onions. Saute over high heat until onions are transparent, about 7 minutes. Add kale/spinach, and saute until wilted, about 3-5 minutes.

Add diced tomatoes, broth and beans. Simmer until carrots are tender, about 20 minutes. Stir in cooked orzo, salt and pepper.

Serve ~ 1 C of soup in a bowl sprinkled with 1 1/2 T cheese, if desired.

Points: 3 WW points
Serves: 8

This post is linked to the Carnival of Super Foods: Broth.


  1. This would be a great super foods recipes for next week's theme, too! I bet it would be amazing with chicken or beef stock, and added nutrition. :) Katie

  2. Made this tonight -- it is my new favorite!

  3. I made this tonight for dinner and it was great. Even my 7 year old son and 2 year old daughter gobbled it up.


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