Like most soups, this is incredibly forgiving. And it's good!
1 Tbsp vegetable oil
1 c chopped onion
2 minced cloves garlic
6 c vegetable broth
2 1/2 c baking potato, peeled and cut into 3/4 inch cubes
2 1/2 c butternut squash, peeled and cut into 3/4 inch cubes
1 c green beens, cut to one-inch lengths
1/2 diced carrot
1 tsp dried oregano
1/2 tsp freshly ground black pepper
1/4 tsp salt
4 c chopped kale
1 16-oz. can cannellini beans, rinsed and drained
1/2 c grated Parmesan
8 1 1/2 c servings.
- Heat the oil in a large Dutch oven over medium-high heat. Add the onion and garlic; cook until tender.
- Add broth through salt and bring to a boil. Reduce heat and simmer about three minutes.
- Add kale, orzo, and beans. Cook until orzo is done and vegetables are tender.
- Serve, sprinkle with cheese.
Cooking Light, October 2003.
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Except where noted, all material on this site is © 2003 Rebecca J. Stevenson