Cooking Wright

Quick Fall Minestrone


Total Time: 35minutes

1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
6 cup vegetable broth (I use the Better Than Bullion paste. (Trader Joes always has the chicken, sometimes the vegetable and beef)
2 1/2 cup (3/4 inch) cubed peeled butternut squash (I buy the pre-chopped packs at Trader Joes)
2 1/2 cup (3/4 - inch) cubed peeled baking potato
1 cup (1ˆinch) 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 oz) can cannelloni beans or other white beans, rinsed and drained
1/2 cup (2 oz) grated fresh Parmesan cheese


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.
2. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes.
3. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender.
4. Sprinkle with cheese and serve.

Yield: 8 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)
Calories 212 (21% from fat); Fat 5g; Protein 9.6g; Fiber 3.9g; Chol 5mg

Comments: This is very quick and hardy—just add bread and you have your dinner.

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