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V Quick Fall Minestrone

Adapted from Cooking Light magazine

1 tablespoon vegetable oil

1 cup chopped onion

2 garlic cloves, minced

6 cups vegetable broth

2 ½ cups (3/4-inch) cubed peeled butternut squash

2 ½ cups (3/4-inch) cubed potato

½ cup (1-inch) cut green beans

½ cup chopped carrot

1 teaspoon dried oregano

½ teaspoon freshly ground black pepper

¼ teaspoon salt

4 cups chopped kale

½ cup uncooked orzo (rice-shaped pasta)

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

½ cup (2 ounces) grated fresh Parmesan cheese

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 ½ minutes or until tender. Add broth and next 7 ingredients; 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.

Serves 8.