This recipe was submitted by Jo Ochs from Honolulu, HI on 11/29/2010.
Jo Ochs had this fun fact about the Quick Fall Minestrone Soup recipe to share:
Pasta and beans make it especially filling..
1 tablespoon vegetable oil
I cup chopped onion
2 garlic cloves; minced
6 cups vegetable broth
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 teaspoon dried oregano
1/2 teasponn freshly ground black peper
1/4 teaspoon salt
4 cups chopped kale 1/2 cup uncooked orzo (rice-shaped pasta) 1 (16 oz.) can cannellini beans or other white beans; rinsed and drained 1/2 cup (2 oz) grated fresh Parmesan cheese Preparation: 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. Sprinkle with cheese.
Calories: 212 (21% from fat) Fat: 5g (sat 1.6g,mono 1g,poly 1.2g) Protein: 9.6g Carbohydrate: 36g Fiber: 3.9g Cholesterol: 5mg Iron: 1.9mg Sodium: 961mg Calcium: 164mg Abby Duchin Dinces, Cooking Light, OCTOBER 2003