Minestrone soup with kale
SBcanning has found this delectable Minestrone soup with Kale added to it.
Ingredients
- 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)
Instructions
- 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.