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 it.....it 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.