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Minestrone Soup with Kale Recipe

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This recipe for Minestrone Soup with Kale, by , is from The Family of Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lonni Rosenthal
Added: Sunday, May 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 medium zucchini, cut 1/4 lengthwise
2 cups carrots, chopped
2 cups kale, coarsely chopped
1 medium onion, chopped
28 oz. can of diced tomatoes w/ garlic, oregano & basil
14 oz. can of great northern beans, drained & rinsed
14 oz. can of red or dark red kidney beans, drained & rinsed
4 c. chicken broth (equals about 3 cans)
1 c. orzo, uncooked
2 tbsp. olive oil

Directions:
Directions:
Heat oil in stock pot over medium heat and add zucchini, carrots and onion. Saute until onion is clear (about 7 min).
Add kale until wilted (about 5 min)
Add tomatoes, broth and beans.
Simmer until carrots are tender (about 20-25 minas)
Stir in orzo and S&P.
Soup is done when orzo is cooked thoroughly.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Soup will thicken, can add more broth or water if needed. Good 2nd night. Freezes well. Can add any of your favorite veggies like corn, green beans or lima beans.

 

 

 

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