10.29.18

Minestrone Verde Soup

You know that old saying “eat your veggies”? Well, let’s eat our freaking veggies, shall we?

This soup here, a take on Minestrone soup with an extra green veggie kick, is so full of nutrients that you should take a picture of it and send it to your doctor just to prove how great of a patient you really are.

I also added a cup or Orzo (looks like rice, is actually pasta) to my soup for two reasons: First off, it makes it heartier and more filling and secondly, tossing it directly into the soup to cook thickens the soup to make it absolutely scrumptious. You can certainly opt to omit the orzo, if you are wanting to keep your soup grain-free, but I can’t recommend it enough. A little pasta never hurt anyone, right?

Minestrone Verde
Serves 6
Write a review
Print
Total Time
40 min
Total Time
40 min
Ingredients
  1. 4 ounces pancetta, diced small
  2. 1 1/2 cups yellow onion, finely diced (or 1/2 large onion)
  3. 1 cup celery, diced small (or 2 stalks)
  4. 2 cloves garlic, minced
  5. 1 1/2 cups zucchini, diced large (or 1 medium zucchini)
  6. 2 cups of trimmed green beans, loosely chopped (about 10 ounces)
  7. 1 teaspoon kosher salt
  8. 1/2 teaspoon black pepper
  9. 1/2 teaspoon crushed red pepper flakes
  10. 6 cups low-sodium chicken broth
  11. 1 [14.5 ounce] can Diced, Fire Roasted Tomatoes
  12. 4 cups chopped kale (or 1/2 head kale, i use lacinto kale)
  13. 1 cup orzo pasta
  14. 2 tablespoons store-bought or homemade Basil Pesto
Instructions
  1. Heat a dutch oven or soup pot over medium heat. When hot, add the diced pancetta and cook, stirring, until cooked through and slightly crisp, about 5 minutes.
  2. Add the onions, celery, and garlic and saute, stirring, until tender, about 5 minutes.
  3. Add the zucchini, green beans, kosher salt, pepper, and crushed red pepper flakes and continue sauteeing, stirring, until slightly tender, about 5 minutes.
  4. Pour in the broth and diced tomatoes and bring to a boil, reduce heat to a simmer.
  5. While simmering, add the chopped kale and orzo to the soup and cook, stirring occasionally, until the orzo is tender, about 9 minutes.
  6. Stir in the pesto. Taste and adjust seasonings if desired.
Notes
  1. Reheating notes: With time, the orzo likes to soak up a lot of the broth. When reheating (on the stovetop or in the microwave) I recommend adding additional broth to make it more soupy again.
The Defined Dish http://www.thedefineddish.com/

You Might Also Like