Quick Fall Minestrone Recipe
Ingredients
| Canola oil | 1 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Vegetable broth | 6 Cup (16 tbs) | |
| Butternut squash | 2 1/2 Cup (16 tbs), peeled | |
| Baking Potato | 2 1/2 Cup (16 tbs), peeled | |
| Green beans | 1 Cup (16 tbs) | |
| Carrot | 1/2 Cup (16 tbs), diced | |
| Dried oregano | 1 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 4 cups chopped kale | ||
| Rice | 1/2 Cup (16 tbs), uncooked | |
| Cannellini beans | 1 Can (10oz), drained, rinsed | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
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.
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.
Chef
