Easy Vegetable Minestrone
"I love soups in the winter and this sounds great with a nice warm bread."
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 teaspoon canola oil
- 1⁄2 cup chopped onion
- 2 garlic cloves, minced
- 1 cup diced zucchini
- 1 cup chopped carrot
- 1⁄2 diced celery
- 2 (14 ounce) cans vegetable broth
- 2 cups canned tomatoes
- 1 cup water
- 1⁄3 cup orzo pasta, whole wheat would be even better
- 3 cups chopped fresh kale
- 1 teaspoon italian seasoning
- 1⁄2 teaspoon pepper
- 4 tablespoons grated parmesan cheese
directions
- Heat oil in a large dutch oven over medium heat. Stir in garlic and onions and cook until tender, about 5 minutes. Add zucchini, carrots and celery and cook for about 5 more minutes.
- Add broth, tomatoes and water and bring to a boil. Stir in orzo then reduce the heat and simmer for 15 minutes. Stir occasionally.
- Add kale, italian seasoning and pepper. Cook until kale is wilted, 3-5 minutes. Sprinkle parmesan cheese on each serving.
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RECIPE SUBMITTED BY
<p>I am a stay at home mom with 5 wonderful children. When I have time I love to scrapbook and journal. I also crochet and do cross-stitch and enjoy reading my Bible. Sometimes I am all into trying new things then other times I only want old standbys. I like to get veggies into my picky kids by sneaking them in where they were not expecting them. I've learned that its improtant to try new things 2 or 3 times before you can really consider it rejected. Sometimes the second time you offer it to them they will scarf it down, when the first time they barely got down the mandatory taste bite. Go figure.</p>
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