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.