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View Full Version : Quick Fall Minestrone



Karenne
November 29th, 2007, 02:01 PM
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

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.

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

CALORIES 212 (21% from fat); FAT 5g (sat 1.6g,mono 1g,poly 1.2g); PROTEIN 9.6g; CHOLESTEROL 5mg; CALCIUM 164mg; SODIUM 961mg; FIBER 3.9g; IRON 1.9mg; CARBOHYDRATE 36g