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Easy Minestrone

February 26, 2017


Easy Minestrone

We like soup and occasionally toss this one in the weekly menu plan for something different.


1 Tbsp. vegetable oil

1 c. diced yellow onion

1 garlic clove, minced

6 c. vegetable broth

2 1/2 c. peeled butternut squash, cubed bite-size

2 1/2 c. peeled baking potato, cubed bite-size

1 c. cut green beans

1/2 c. diced carrot

1 tsp. dried oregano

1/2 tsp. freshly ground black pepper

1/4 tsp. salt

4 c. chopped kale

1/2 c. uncooked orzo

1 (16-oz.) can cannellini beans, rinsed and drained

1/2 c. grated fresh Parmesan cheese


1. Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender.

2. Add broth and the next 7 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes.

3. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Serve in bowls and sprinkle with cheese.

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