fall minestrone soup
Posted By Emily On September 17, 2012 @ 1:12 pm In beans,fall,healthy,main course,meatless,soup,squash,vegetables | 3 Comments
Fall is right around the corner and I can almost smell it! The past few nights we have been savoring the crisp air coming in through the open windows and finally getting to use that extra quilt on the bed. Even the rain has been a welcome visitor (as rain boots are the favorite Fall fashion accessory of my resident 2 year old). September is a bustling month full of birthdays, parties, school, field trips, football, and more birthdays. Every day of every weekend is pretty much booked before the month even begins. It’s a crazy month but I love every minute of it.
| isn’t he cute? |
| butternut squash, seeded, peeled and cubed |
| onions sauteing and vegetables added |
This Fall Minestrone Soup is a great example of Fall produce at it’s finest – showcasing butternut squash, carrots, onions, potatoes, green beans and kale.
| mmm.. |
Finish the soup off with chicken stock, orzo and white beans and you are in for a quick yet satisfying soup that will warm your insides on any crisp, Fall day. Oh, and don’t forget the crusty bread. You always need crusty bread. Or at least I do.
Fall Minestrone Soup Recipe
September 17th, 2012Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
1 Tablespoon Extra Virgin Olive Oil½ large onion, chopped4 garlic cloves, minced6 cups chicken stock (or vegetable)2 1/2 cups (3/4-inch) cubed peeled butternut squash (1 smallish squash)2 1/2 cups (3/4-inch) cubed peeled baking potato (about two large)1 cup (1-inch) cut green beans (about 1/4 pound)1/2 cup diced carrot1 teaspoon dried oregano1/2 teaspoon freshly ground black pepper1/4 teaspoon salt4 cups kale, chopped into bite size pieces1/2 cup uncooked orzo (rice-shaped pasta, or any other small pasta)1 (16-ounce) can cannellini beans or other white beans, rinsed and drained1/2 cup (2 ounces) grated fresh Parmesan cheese
Directions:
Heat the oil in a large Dutch oven over medium-high heat.
Add onion and garlic together, and sauté until tender and beginning to caramelize; about 4 minutes.
Add chicken stock and the next 7 ingredients (stock through salt); bring to a boil. Reduce heat, and simmer 3-4 minutes. Add kale, orzo, and beans; cook 8 minutes or until orzo is done, vegetables are tender, and soup is beginning to thicken.
Sprinkle with the Parmesan cheese and serve with crusty bread.
Enjoy!
Recipe adapted from Cooking Light
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