Kale gives the soup a peppery taste. Kale is a member of the cabbage family and if you have not used kale prior to this, look for a green leafy vegetable, sometimes red, purple and yellow. All varieties of kale are edible and highly nutritious, containing vitamin C and E, beta carotene, and it is a good source of folate, calcium, iron and potassium. Kale is eaten as a regular vegetable and dresses soups and a variety of dishes with not only the peppery taste, but an excellent flavor. We highly recommend kale as part of your diet for healthy living.
Minestrone soup with kale
- 2 tsp olive oil
- 2 medium zucchini, cut into quarters, then sliced into 4-inch strips
- 3 1/2 oz baby carrots, cut into halves width wise
- 1 medium onion, chopped into 1/4 inch pieces
- 2 cups kale, coarsely chopped
- 4 cups vegetable broth
- 1 cup tomato juice or V-8 juice
- 15 oz white kidney beans or great northern beans, drained and rinsed
- 1/4 tsp ground sea salt
- 1/4 tsp ground pepper
- 1/2 cup uncooked rotini
- 3/4 grated Parmesan cheese (use fresh shaved for best flavor)
- Heat oil in a large pot. Add zucchini, carrots and onion.
- Saute for 3 to 5 minutes, or until wilted.
- Add diced tomatoes, broth and white or great northern beans.
- Simmer for 20 minutes until carrots are tender. Stir in ground sea salt and ground black pepper.
- To serve, pour into bowls and sprinkle freshly grated Parmesan generously to top of each bowl of soup.
- Be certain to add this flavorful soup to your healthy recipes for healthy living.
- This incredible healthy Minestrone Kale Soup serves 10.