Minestrone soup with kale

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

Canning Homemade

SBcanning has found this delectable Minestrone soup with Kale added to it.

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Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Soup

Cuisine American

Servings 10 people

Calories 250 kcal

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.

Keyword Minestrone soup with kale, SBcanning, Soup