Quick Fall Minestrone

Name: Quick Fall Minestrone
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

15 ingredients

1 steps

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

Directions

1

Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 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.