INGREDIENTS
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
1/2 orzo
1 16-oz. can cannellini beans, rinsed and drained
1/2 c grated Parmesan

INSTRUCTIONS

1. Heat the oil in a large Dutch oven over medium-high heat. Add the onion and garlic; cook until tender.
2. Add broth through salt and bring to a boil. Reduce heat and simmer about three minutes.
3. Add kale, orzo, and beans. Cook until orzo is done and vegetables are tender.
4. Serve, sprinkle with cheese.

REFERENCE
Cooking Light, October 2003.

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