Quick Fall Minestrone

Quick Fall Minestrone Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
Make the most of fall produce like butternut squash and kale in this hearty vegetarian soup. Pasta and beans make it especially filling.

Yield:

8 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 212
Caloriesfromfat 21 %
Fat 5 g
Satfat 1.6 g
Monofat 1 g
Polyfat 1.2 g
Protein 9.6 g
Carbohydrate 36 g
Fiber 3.9 g
Cholesterol 5 mg
Iron 1.9 mg
Sodium 961 mg
Calcium 164 mg

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.

Note:

Abby Duchin Dinces,

October 2003
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