Quick Fall Minestrone
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Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
6 cups vegetable broth
2 ½ cups (3/4 inch) peeled pumpkin nuts, diced
2 ½ cups (3/4 inch) peeled baked potatoes, diced
1 cup (1 inch) chopped green beans (about 1/4 pound)
½ cup diced carrots
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
¼ teaspoon salt
4 cups chopped kale
½ cup raw orzo (rice paste)
1 16-ounce can of cannellini beans or other white beans, washed and dried
½ cup (2 oz) grated fresh parmesan cheese
To make
In this hearty vegetarian soup, use as many fall foods as possible, such as pumpkin nuts and kale. Pasta and beans make it particularly satisfying.
Heat the oil in a large roasting pan over medium-high heat. Add onion and garlic; simmer 2 1/2 minutes or until tender. Add the broth and the following 7 ingredients (broth with salt added); bring to a boil. Reduce the heat and simmer for 3 minutes. Add the cabbage, orzo sauce, and beans; cook for 5 minutes or until the orzo sauce is ready and the vegetables are tender. Sprinkle with cheese.
Heat the oil in a large roasting pan over medium-high heat. Add onion and garlic; simmer 2 1/2 minutes or until tender. Add the broth and the following 7 ingredients (broth with salt added); bring to a boil. Reduce the heat and simmer for 3 minutes. Add the cabbage, orzo sauce, and beans; cook for 5 minutes or until the orzo sauce is ready and the vegetables are tender. Sprinkle with cheese.
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Author:Admin
Published: 11/20/2023 9:01 PM
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