Rating: 4.5 stars
42 Ratings
  • 5 star values: 22
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light October 2003


Read the full recipe after the video.

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

212 calories; calories from fat 21%; fat 5g; saturated fat 1.6g; mono fat 1g; poly fat 1.2g; protein 9.6g; carbohydrates 36g; fiber 3.9g; cholesterol 5mg; iron 1.9mg; sodium 961mg; calcium 164mg.