Quick Fall Minestrone
|Canola oil||1 Tablespoon|
|Onion||1 Cup (16 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Vegetable broth||6 Cup (96 tbs)|
|Cubed peeled butternut squash||2 1⁄2 Cup (40 tbs) (3/4 Inch)|
|Baking potato||2 1⁄2 Cup (40 tbs), peeled and cubed (3/4 Inch)|
|Green beans||1⁄2 Pound|
|Carrot||1⁄2 Cup (8 tbs), diced|
|Dried oregano||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Chopped kale||4 Cup (64 tbs)|
|Uncooked orzo||1⁄2 Cup (8 tbs) (Rice-Shaped Pasta)|
|Canned cannellini beans/White beans||16 Ounce, drained, rinsed|
|Parmesan cheese||2 Ounce, grated (1/2 Cup Or 125 Milliliter)|
Heat oil in a large Dutch oven over medium-high heat.
Add onion and garlic to pan; saute 2 1/2 minutes.
Add broth and next 7 ingredients (through salt); bring to a boil.
Reduce heat; simmer 3 minutes.
Add kale, orzo, and cannellini beans; cook 5 minutes or until vegetables are tender.
Sprinkle each serving with cheese.