Quick Fall Minestrone

Make the most of fall produce like butternut squash and kale in this hearty vegetarian soup. Pasta and beans make it especially filling.

Yield: 8 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)

Ingredients

• 1  tablespoon  vegetable oil
• 1  cup  chopped onion
• 2  garlic cloves, minced
• 6  cups  vegetable broth
• 2 1/2  cups  (3/4-inch) cubed peeled butternut squash
• 2 1/2  cups  (3/4-inch) cubed peeled baking potato
• 1  cup  (1-inch) cut green beans (about 1/4 pound)
• 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  uncooked orzo (rice-shaped pasta)
• 1  (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese

Preparation

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.

Nutritional Information

Calories:

212 (21% from fat)

Fat:

5g (sat 1.6g,mono 1g,poly 1.2g)

Protein:

9.6g

Carbohydrate:

36g

Fiber:

3.9g

Cholesterol:

5mg

Iron:

1.9mg

Sodium:

961mg

Calcium:

164mg