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Quick Fall Minestrone

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Ingredients
  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
  Salt 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)
Directions

1.
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.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegan, Vegetarian
Ingredient: 
Bean
Interest: 
Healthy
Servings: 
6

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3.99762
Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 380 Calories from Fat 54

% Daily Value*

Total Fat 6 g9.4%

Saturated Fat 1.9 g9.4%

Trans Fat 0 g

Cholesterol 6.4 mg2.1%

Sodium 814.1 mg33.9%

Total Carbohydrates 67 g22.3%

Dietary Fiber 12.5 g49.9%

Sugars 5 g

Protein 17 g33.8%

Vitamin A 243.6% Vitamin C 90.8%

Calcium 24.3% Iron 24.3%

*Based on a 2000 Calorie diet

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Quick Fall Minestrone Recipe