Marvelous Minestrone

Minestrone [min-eh-STRONE-y] actually means “big soup.” Loaded with good-for-you veggies and beans, just add bread and cheese and you have a whole meal.

Print
Hands-on time:
20 minutes
   |   
Total time:
1 hour, 40 minutes
   |   
Makes
6
to 8 Servings

Kitchen Gear

Measuring spoons
Cutting board
Sharp knife (adult needed)
Measuring cup
Can opener
Strainer or colander
Large heavy bottomed soup pot
Large wooden spoon
Oven mitts

Ingredients

1 tablespoon olive oil or vegetable oil
1 large yellow onion, peeled and chopped
4 carrots, halved lengthwise and sliced
2 celery stalks, halved lengthwise and sliced
3 garlic cloves, peeled and finely chopped
2 teaspoons dried basil
1 16-ounce can diced tomatoes, including liquid
10 cups chicken, beef, or vegetable stock
1⁄2 bunch kale, about 4-5 cups, chopped
1⁄3 cup orzo
2 cups cooked or canned white or kidney beans, drained and rinsed with cold water
  freshly grated Parmesan cheese

Instructions

Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put the pot on the stove and turn the heat to medium. When it is hot, add the oil, onions, carrots, celery, garlic, and basil and cook, stirring occasionally until the vegetables begin to soften, about 10 minutes.
  2. Add the tomatoes, broth, and kale and bring to a boil. Turn the heat down to low and cook 1 hour.
  3. Add the orzo and beans and cook until the orzo is tender, about 12 minutes.
  4. Serve right away, sprinkled with Parmesan cheese or cover and refrigerate up to 3 days. ​