Home Recipes Quick Fall Minestrone

Quick Fall Minestrone

by Erika Nicole Kendall

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.

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