Quick Fall Minestrone
Fall produce, with its powerful flavor and heartiness, is a frequent presence in comfort-food recipes. Butternut squash, potatoes, kale, and carrot make this soup soul-warming, and pasta and white beans give it traditional Italian flavor.
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
Preparation
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.
Nutritional Information
Yield: 8 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)
Amount per serving
- Calories: 212
- Calories from fat: 21%
- Fat: 5g
- Saturated fat: 1.6g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 1.2g
- Protein: 9.6g
- Carbohydrate: 36g
- Fiber: 3.9g
- Cholesterol: 5mg
- Iron: 1.9mg
- Sodium: 961mg
- Calcium: 164mg
