Thursday, September 22, 2011

Butternut Squash, Kale, and Orzo Soup

Healthy Soup for Fall Days
     When the seasons change and the air gets crisp I'm always inspired to re-focus on the family food.  I  miss the summer food terribly (especially fresh caught whitefish on Madeline Island) but love the colors of fall and how they transpire in our food and table.  A friend made me this fantastic fall minestrone soup and I loved it.  I am especially delighted that is another way to get kale into our meals.  Don't be afraid of gives a nice texture to this bountiful soup. (which, by the way, warmed up nicely for a few lunches too).

Hope you enjoy!

1 tsp. oil
1 cup chopped onion
2 minced garlic cloves
6 cups veg. broth
2.5 cups cubed baking potato
2.5 cups cubed butternut squash
1 cup of 1 inch cut green beans
1/2 cup diced carrot
1 tsp. dried oregano
1/2 tsp. black pepper
4 cups chopped kale
1/2 cup uncooked orzo
1 can 16 cannellini beans drained
1/2 cup parmesan cheese

Heat oil & sauté onion & garlic for couple minutes to tender.  Add broth & next 7 ingredients & bring to a boil.  Reduce heat & simmer 3 minutes.  Add kale, orzo, and beans & cook 5 minutes until orzo is done & veggies tender.  Sprinkle w/ cheese.

I served this with Quesadillas.  I used Giada’s sun dried tomato pesto (available at Target) and spread it on the tortillas with Monterey Jack cheese and brushed with olive oil.  Toast in a skillet to bottom is lightly browned and cheese is melted.  Flip over for a minute, cut into quarters and serve.

1 comment:

  1. Fantastic! This is a new favorite of mine. I was even able to get two of my four kids to eat it. The baby loved it.



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