October's Minestrone Soup

Shorter days, less sunlight, colder weather, fleece jackets, and ear bands. It must be time for soup! Nothing beats a good bowl of soup on a chilling day, even if it's warmed up from the day before. Soup can also be a great way to get your veggies in, especially when cold salads don't seem to sound as good as they did in the summer.

Here's a variation on classic minestrone soup that I made last weekend. I started with a recipe from Cooking Light and tweaked it I was much happier. Enjoy!


October's Minestrone Soup

In a big soup pot, saute 3 minutes:

• 1 Tbsp olive oil
• 1 cup chopped onion
• 3 cloves garlic

Add and cook until vegetables are tender:

• 4 cups peeled, cubed butternut squash
• 1 cup green beans
• 1 large carrot, diced
• 1/2 bunch kale
• 1 tsp dried oregano, crushed between palms
• 1 tsp dried basil, crushed
• 1/2 -1 tsp ground black pepper
• 1/4 salt or to taste
• 3 cups no-salt added broth (vegetable, chicken, or beef)
• 24 oz. can petite diced tomatoes

Add and cook until pasta is tender, about 5-6 minutes

• 1 can cannellini beans, or other white beans
• 1/2 cup whole grain orzo or broken spaghetti noodles

If desired, serve with freshly grated Parmesan cheese!

Nutrition data: serving size 1 1/2 cup; 160 calories;  8 g protein, 30 g carbohydrate, 7 g fiber, 302 g sodium, 2 g fat, 3 units; 3 vegetables & 1 healthy starch