Marvelous Minestrone

Marvelous Minestrone | ChopChop


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.

Hands-on time: 20 minutes
Total time: 1 hour, 40 minutes
Makes: 6 to 8 Servings

Kitchen Gear: 

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


1 tablespoon
olive oil or vegetable oil
large yellow onion, peeled and chopped
carrots, halved lengthwise and sliced
celery stalks, halved lengthwise and sliced
garlic cloves, peeled and finely chopped
2 teaspoons
dried basil
16-ounce can diced tomatoes, including liquid
10 cups
chicken, beef, or vegetable stock
1⁄2 bunch
kale, about 4-5 cups, chopped (or you can use cabbage, if you like)
1⁄3 cup
brown rice or orzo
16-ounce can white or kidney beans, drained and rinsed with cold water
Parmesan cheese, grated, for serving


  1. Put the pot on the stove and turn the heat to medium. Let the pot heat for a minute and when it is hot, with the help of your adult, carefully add the oil.
  2. Add the onion, carrots, celery, garlic, and basil and cook, stirring, until the vegetables begin to soften, about 10 minutes.
  3. Add the tomatoes, stock, and kale. Cook until it just starts to boil, and then set the heat to low. Cook for 1 hour on low, without letting the soup boil again.
  4. Turn the heat off and with the help of your adult, add the rice (or orzo) and beans. Turn the heat back on and cook until the rice (or orzo) is tender, about 20 minutes.
  5. Serve right away, sprinkled with Parmesan cheese or cover and refrigerate up to 3 days.


Did you know? The ancient Greeks and Romans believed if you left a basil leaf under a pot, it would turn into a scorpion. Many feared that even smelling the leaves would cause scorpions to grow in the brain! Um, not true, in case you're wondering.