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.

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Hands-on time: 20   |    Total time: 100   |    Makes: 6 to 8 Servings


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


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


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, stock, 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. ​