vegetable soup recipe – Quick Hearty Minestrone

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)

NUTRITION PER SOUP RECIPE SERVING

CALORIES 212 (21% from fat); FAT 5g (sat 1.6g, mono 1g, poly

1.2g); PROTEIN 9.6g; CARB 36g; FIBER 3.9g; CHOL 5mg; IRON

1.9mg; SODIUM 961mg; CALC 164mg;

Vegetable Soups —> Cabbage Soup Recipes for CABBAGE SOUP

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