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Fall Minestrone

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Fall Minestrone – Adapted from Cooking Light

8 servings

1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
6 cups vegetable broth, no salt or low sodium
1 1/2 cups butternut squash, peeled and diced
1 1/2 cups potato, peeled and diced
1 cup green beans, cut into 1 inch pieces
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 orzo, uncooked
1 can cannelini beans, cooked (16-ounce) rinsed and drained
1/2 cup grated fresh Parmesan cheese (2 ounces)

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.

Calories 298, Protein 13 g, Carbs 45 g

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