Wednesday, November 2, 2011

Fall Minestrone

I'm still on a soup kick, this was dinner on Sunday night. You probably have most of these ingredients at home and remember how healthy kale is for you!!! Leftovers are dinner tonight. Fix some cornbread or your favorite dipping bread to go with this. Yummy!

  • 1 tablespoon canola 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 can cut green beans 
  • 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
  • Garnish: a few shakes of vegan parm cheese

forgot to include the orzo in the pic
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.


  1. @KathyThanks for the comment Kathy, it was awesome and the leftovers were even better. Let me know how you like if you decide to make it.