Quick Fall Minestrone
from Andrea
1 T 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 lb.)
1/2 cup diced carrot
1 tsp dried oregano
1/2 tsp freshly ground pepper
1/4 tsp salt
4 cups chopped kale
1/2 cup uncooked orzo (rice shaped pasta)
1 can (16 oz) cannelloni beans or other white beans (drained and rinsed)
1/2 cup (2 oz) grated fresh parmesan cheese
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 seven 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 cup soup and 1 T cheese). Serve with Monterey Jack and
roasted red-pepper quesadillas!
