Recipe 347 - Kale Minestrone Soup

I had picked up a bunch of kale at the farm and wanted to make it into soup :) Usually I just throw a bunch of veggies together, a bit of better then bouillon and whatever grains/beans I have lying around. This time though I decided to try a real soup recipe :) I was fascinated with this one and its use of squash in it and I happened to have 1 last squash left.

I did substitute a few things based on what I had on hand. First for the squash I roasted it first (375 oven, squash cut in half and bake 30-40 minutes until soft). I let it cool a bit then scooped it out and into the soup. I forgot to soak my beans so I used sprouted beans instead, they cook much faster and are supposed to be healthier anyways. I cut the pasta to 1/4 cup. I had no beans so I used frozen mixed veggies (corn, carrots, peas and beans) in place of the carrot and beans.

It was a very hearty soup. I loved the many different colors and flavors together. Usually I have a can of tomatoes in there but this didn't and I did find the broth a bit weak. It could have been because I used the last of a powder I had and it might have needed more. But a bit of parmessan cheese and red chilis and it was a pretty good meal :)

Quick And Hearty Minestrone Soup
from http://www.grouprecipes.com/20599/quick-and-hearty-minestrone-soup.html

• 1 Tbs vegetable oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 8 cups water
• 2 bouillon cubes
• 1.6 pounds Acorn Squash
• 2 pounds Potato
• 1 1/2 cups mixed froxen vegetables
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 4 cups chopped kale
• 1/4 cup uncooked orzo 
• 170 grams sprouted beans
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

 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 the rest of the ingredients (except the cheese) and simmer until everything is cooked and the flavors have melded (the longer the better).

Servings: 12