Quick Fall Minestrone

4.0 41
4 stars
(41)
Photography: Randy Mayor; Styling: Melanie J. Clarke
Recipe from Cooking Light

Make the most of fall produce like butternut squash and kale in this hearty vegetarian soup. Pasta and beans make it especially filling.

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

  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.
Abby Duchin Dinces,
October 2003

Nutritional Information

  • 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