Quick Fall Minestrone Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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It's a chilly wintry day, and you are yearning for a nice warm soup that bustles with vegetables such as a butternut squash, potatoes, and green beans. To make it Italian, there's the orzo pasta (rice) and of course parmesan cheese tops it off. Ingredients:
1 tablespoon vegetable oil |
1 cup chopped onion |
2 garlic cloves, minced |
6 cups vegetable broth |
2 1/2 cups (3/4-inch) cubed peeled butternut squash |
2 1/2 cups (3/4-inch) cubed peeled baking potato |
1 cup (1-inch) cut green beans (about 1/4 pound) |
1/2 cup diced carrot |
1 teaspoon dried oregano |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
4 cups chopped kale |
1/2 cup uncooked orzo (rice-shaped pasta) |
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained |
1/2 cup (2 ounces) grated fresh parmesan cheese |
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Directions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.
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