Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp | vegetable oil |
| 1 cup | chopped onion |
| 2 | garlic cloves, minced |
| 6 cups | vegetable broth |
| 2 1/2 cups | (3/4-inch) cubed peeled butternut squash |
| 2 1/2 cups | (3/4-inch) cubed peeled baking potato |
| 1 cup | (1-inch) cut green beans (about 1/4 pound) |
| 1/2 cup | diced carrot |
| 1 tsp | dried oregano |
| 1/2 tsp | freshly ground black pepper |
| 1/4 tsp | salt |
| 4 cups | chopped kale |
| 1/2 cup | uncooked orzo (rice-shaped pasta) |
| 1 | (16-ounce) can cannellini beans or other white beans, rinsed and drained |
Directions
Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender.
Yield: 8 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)
CALORIES 212(21% from fat); FAT 5g (sat 1.6g,mono 1g,poly 1.2g); PROTEIN 9.6g; CHOLESTEROL 5mg; CALCIUM 164mg; SODIUM 961mg; FIBER 3.9g; IRON 1.9mg; CARBOHYDRATE 36g
Source: cookinglight.com