Fall Minestrone

Since it is the beginning of fall, and the past couple of days have been so dreary, this hearty (and healthy!) recipe from Cooking Light for Fall Minestrone seemed fitting. I don't cook soups a lot, so this was something new for me and I stayed pretty true to the original recipe. It takes a little bit of time to chop all the veggies, but once that's done, the recipe is very easy.

Ingredients:
1 tbsp vegetable oil
1 cup chopped onion
2 garlic cloves, minced
4 cups vegetable stock
2 cups chicken broth
2 1/2 cups butternut squash, peeled and cubed
2 1/2 cups red potatoes, cubed
1 cup (1-inch) cut green beans
1/2 cup diced carrot
1 tsp dried oregano
1 tsp pepper
1/2 tsp salt
4 cups chopped kale
1/2 cup uncooked orzo
1 15.5 oz can cannellini beans, rinsed and drained
Fresh Parmesan cheese (for topping)

Chop onion, garlic, squash, potatoes, green beans and carrots.

In a large pot, heat the vegetable oil. Add onions and garlic and saute until onions are soft.




Add vegetable stock, chicken broth, squash, potatoes, green beans, carrots, oregano, salt and pepper. Bring to a boil. Reduce heat and simmer for several minutes. Add remaining ingredients (minus the cheese). Heat until vegetables are cooked. Time may vary depending on the size of your potato and squash cubes. 

Ladle into a bowl, sprinkle with Parmesan cheese and serve! This soup was pretty good, although next time I might try adding a bit more seasoning, and maybe some mini turkey meatballs.