Kale Minestrone Soup

Soups & Stews

Recipe courtesy of Quick & Easy Menus

Makes 12 to 14 cups

  • 1 lb. orzo or elbow pasta
  • 2 tablespoons olive oil
  • 2 cups onion, diced
  • 2 cups celery, diced
  • 1 cup carrots, sliced
  • 1 tablespoon garlic, minced
  • 1 tablespoon each dry oregano and basil
  • 1 tablespoon tomato paste
  • 2 cups red-skinned potatoes, diced
  • 1 medium zucchini, quartered and sliced
  • 7 cups vegetable broth
  • 1 can, 28 ounces,  diced tomatoes in juice
  • 1 can, 15 ounces,  cannellini or Great Northern beans, drained and rinsed
  • Parmesan cheese rind (optional)
  • 1 bunch of kale, stems removed and chopped
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon each black pepper and red pepper flakes

Kale Minestrone Soup

Kale Minestrone Soup

Click image to enlarge


Cook orzo (or elbow macaroni) according to package direction, drain, rinse and set aside.

Heat oil in a soup pot over medium heat. Add onion, celery, carrots, garlic, oregano and basil; sweat, partially covered until onion is softened, about 4 minutes. Add tomato paste, stir and cook 1 to 2 minutes. Stir potatoes and zucchini into pot and cook for 2 minutes.

Add broth, diced tomatoes and Parmesan rind (optional). Bring to a boil, reduce heat to a simmer and cook until potatoes are tender, about 10 to 12 minutes.

Add beans, kale and parsley. Season soup with salt, black pepper and pepper flakes; remove parmesan rind if using. 

Serve minestrone over orzo in each bowl. Top with freshly grated Parmesan cheese.

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