| | Directions | | Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients; 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. Calories: 212 (21% from fat), Fat: 5g (sat 1.6g,mono 1g,poly 1.2g),Protein: 9.6g |
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| Ingredients | | - |  | 1 tablespoon olive oil |
| - | | 1 cup chopped onion |
| - | | 2 cloves garlic, minced |
| - | | 6 cups vegetable broth |
| - | | 2 1/2 cups cubed, peeled butternut squash |
| - | | 2 1/2 cups cubed peeled potato |
| - | | 1 cut green beans (1/4 pound) (1 cup 1 inch ) |
| - | | 1/2 cup diced carrot |
| - | | 1 teaspoon dried oregano |
| - | | 1/2 teaspoon freshly ground black pepper |
| - | | 1/4 teaspoon salt |
| - | | 4 cups chopped kale (or spinach) |
| - | | 1/2 cup uncooked orzo (rice-shaped pasta) |
| - | | 1 can cannellini beans or other white beans, rinsed and drained (16 ounce can) |
| - | | 1/2 cup grated, fresh Parmesan cheese |
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