fall minestrone soup

Fall is right around the corner and I can almost smell it! The past few nights we have been savoring the crisp air coming in through the open windows and finally getting to use that extra quilt on the bed. Even the rain has been a welcome visitor (as rain boots are the favorite Fall fashion accessory of my resident 2 year old). September is a bustling month full of birthdays, parties, school, field trips, football, and more birthdays. Every day of every weekend is pretty much booked before the month even begins. It's a crazy month but I love every minute of it.

isn't he cute?

Amidst the chaos I still do my best to make sure that come dinner time, we all slow down and take the time to sit around the table together. Preferably a table filled with soul satisfying, stick to your ribs food. Food that grabs you by the the shoulders, gets in your face, and screams, 'Fall is here, Baby!'. Well, maybe not so physical, but you know what I mean.

butternut squash, seeded, peeled and cubed

onions sauteing and vegetables added

This Fall Minestrone Soup is a great example of Fall produce at it's finest - showcasing butternut squash, carrots, onions, potatoes, green beans and kale.

mmm..

Finish the soup off with chicken stock, orzo and white beans and you are in for a quick yet satisfying soup that will warm your insides on any crisp, Fall day. Oh, and don't forget the crusty bread. You always need crusty bread. Or at least I do.

Fall Minestrone Soup

Adapted from Cooking Light

serves 8 - serving size: 1 1/2 cup + 1 Tablespoon of cheese
Weight Watchers Points+: 6

Ingredients:

  1 tablespoon extra virgin olive oil 

  ½ large onion, chopped

  4 garlic cloves, minced

  6 cups chicken stock (or vegetable)

  2 1/2 cups (3/4-inch) cubed peeled butternut squash (1 smallish squash)

  2 1/2 cups (3/4-inch) cubed peeled baking potato  (about two large)

  1 cup (1-inch) cut green beans (about 1/4 pound)

  1/2 cup diced carrot

  1 teaspoon dried oregano

  1/2 teaspoon freshly ground black pepper

  1/4 teaspoon salt

  4 cups kale, chopped into bite size pieces

  1/2 cup uncooked orzo (rice-shaped pasta, or any other small pasta)

  1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

  1/2 cup (2 ounces) grated fresh Parmesan cheese

Directions:

Heat the oil in a large Dutch oven over medium-high heat.

Add onion and garlic together, and sauté until tender and beginning to caramelize; about 4 minutes.

Add chicken stock and the next 7 ingredients (stock through salt); bring to a boil. Reduce heat, and simmer 3-4 minutes. Add kale, orzo, and beans; cook 8 minutes or until orzo is done, vegetables are tender, and soup is beginning to thicken.

 Sprinkle with the Parmesan cheese and serve with crusty bread.

Enjoy!

Printable Recipe