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.
Sharp knife (adult needed)
Strainer or colander
Large heavy bottomed soup pot
Large wooden spoon
- 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.
- Add the tomatoes, broth, and kale and bring to a boil. Turn the heat down to low and cook 1 hour.
- Add the orzo and beans and cook until the orzo is tender, about 12 minutes.
- Serve right away, sprinkled with Parmesan cheese or cover and refrigerate up to 3 days.