Quick Fall Minestrone Soup
This was a great, quickie meal that satisfied me for days. Perfect for fall, but you could easily adapt to any time of year and toss in whatever veggies are in season. Minestrone is one of my favorite things to make because it’s so versatile…and always delicious and filling! I also liked the addition of orzo, it added a nice extra touch. I used chicken broth in mine (only because I had it stocked up and didn’t have much vegetable broth left) and it gave it a delightful aroma just like chicken soup (what a shock, right?) but the flavor was a bit different from the veggies. Together, it combined and really came together well.
Recipe courtesy Cooking Light
Calories: 212, Fat: 5g
1 tablespoon vegetable oil
1 cup chopped onions
2 cloves garlic, minced
6 cups vegetable bouillon cube, broth
2 1/2 cups (3/4-inch) cubed peeled butternut squash
2 1/2 cups (3/4-inch) cubed peeled potatoes
1 cup 1-inch cut green beans (1/4 pound)
1/2 cup diced carrots
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon salt
4 cups chopped kale
1/2 cup uncooked orzo pasta
1 (16-ounce) can cannellini beans
1/2 cup grated 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.
~ by spontaneoustruth on December 8, 2009.