This recipe for minestrone with kale is from the Weight Watchers website (minor modifications made). It is super yummy!!
2 tsp olive oil
1 medium onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
2-3 carrots, chopped
2+ cups kale (I used almost a whole bunch from the supermarket)
2 leeks, washed and chopped
2 medium zucchini, quartered lengthwise and sliced 1/4 inch thick
28 oz canned crushed tomatoes with basil
1 tsp dried basil
1 tsp dried oregano
4 cup broth (vegetable or chicken)
15 oz can white beans (such as Great Northern)
1 cup cooked whole wheat pasta, such as orzo
- Heat oil in a large pot. Add onion, garlic, celery, carrots; sauté over high heat until onion is transparent, about 7 minutes. Add kale and leeks; sauté until wilted, about 3 to 5 minutes.
- Add zucchini, diced tomatoes, broth, herbs and beans. Simmer until carrots are tender, about 20 minutes. Stir in cooked orzo, salt and pepper.
- To serve, pour into bowls and sprinkle with cheese. Yields about 1 cup of soup and 1 1/2 tablespoons of cheese per serving.