| This recipe is liked by 0 person(s). |
Quick Minestrone
Nb persons: 8
Yield: 1.5 cups
Preparation time:
Total time:
Source:
| 1 tablespoon | vegetable oil |
| 1 cup | chopped onion |
| 2 | garlic cloves, minced |
| 1 tbsp | tomato paste |
| 6 cups | vegetable broth |
| 1 14-oz can | tomatoes, diced |
| 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 teaspoon | dried oregano |
| 1/2 teaspoon | freshly ground black pepper |
| 1/4 teaspoon | salt |
| 4 cups | chopped kale |
| 1/2 cup | orzo, (or other small pasta) |
| 1 (16-ounce) can | cannellini beans or other white beans, rinsed and drained |
| 1/2 cup (2 ounces) | 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. Stir in paste. Add broth and the next 8 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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.