Fall Minestrone Soup

Fall Minestrone Soup
  • 1 Tbsp olive oil
  • 1 cup chopped onion (about 1 large)
  • 2 garlic cloves, minced
  • 6 cups low salt vegetable or chicken broth (or no-salt bouillon cubes)
  • 2½ cups (3/4-in) cubed peeled butternut squash (use a vegetable peeler to
  • remove skin before cutting into cubes)
  • 2½ cups (3/4-in) cubed peeled sweet potato
  • 1 cup (1-in) cut fresh green beans (about ¼ pound)
  • ½ cup (or more) diced carrot
  • 1 tsp dried oregano
  • ½ tsp freshly ground black pepper
  • 4 cups chopped kale (chop very fine)
  • 2 cups frozen corn - fresh if possible
  • ½ cup uncooked brown rice or barley, pre-cooked before adding to soup
  • 1 (16-oz) can cannellini beans or other white beans, rinsed and drained
  • ½ cup (2-oz) grated fresh Parmesan cheese
  1. Heat oil in a large pot over medium-high heat.
  2. Add onion and garlic, saute 2½ minutes or until tender.
  3. Add broth and the next 7 ingredients (broth through pepper); bring to a boil. Reduce heat, and simmer 30 minutes.
  4. Add kale, rice or barley, corn, and beans; cook 5 minutes or until corn is done and all vegetables are tender.
  5. Sprinkle with cheese.
You can lower the sodium in the recipe by using no-salt bullion/broth and no-salt added beans.
Nutrition Information
Serving size: 1.5cup Calories: 212 Fat: 5g Carbohydrates: 36g Sodium: 961mg Protein: 9.6g Cholesterol: 5mg


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