Quick Fall Minestrone - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Low-sodium canned beans and quick-cooking orzo make this recipe cook up quite speedily. To save even more prep time, use fresh prepared or frozen vegetables.

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 6 cups low sodium vegetable broth
  • 2½ cups (¾") cubed, peeled, butternut squash
  • 2½ cups (¾") cubed, peeled, baking potato
  • 1 cup (1") cut green beans (about ¼ lb.)
  • ½ cup diced carrot
  • 1 tsp. oregano
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. salt
  • 4 cups chopped kale
  • ½ cup uncooked orzo
  • 1 (16 oz.) can cannellini beans or other white beans, rinsed and drained
  • ½ cup (2 oz.) grated fresh parmesan cheese

Directions

  1. Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté until tender (2½ minutes).
  2. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer (3 minutes).
  3. Add kale, orzo, and beans; cook until orzo is done and vegetables are tender (5 minutes). Sprinkle with cheese.
Nutritional analysis per serving: Calories 210; Total Fat 4g (5% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 6mg (2% DV); Sodium 425mg (18% DV); Total Carbohydrate 36g (13% DV); Dietary Fiber 6g (21% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 8g; Vitamin D 0% DV; Calcium 10% DV; Iron 10% DV; Potassium 15% DV; Molybdenum 70% DV; Vitamin K 60% DV; Copper 45% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/quick-fall-minestrone/
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796