Fall Minestrone Soup
Fall Minestrone Soup
Author: Vineyard Nutrition
Ingredients
- 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
Instructions
- Heat oil in a large pot over medium-high heat.
- Add onion and garlic, saute 2½ minutes or until tender.
- Add broth and the next 7 ingredients (broth through pepper); bring to a boil. Reduce heat, and simmer 30 minutes.
- Add kale, rice or barley, corn, and beans; cook 5 minutes or until corn is done and all vegetables are tender.
- Sprinkle with cheese.
Notes
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
