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.