Hearty Green Veggie Minestrone

Adapted from Moosewood Restaurant Daily Special

Ingredients

2 tablespoons olive oil
1 cup chopped onions
2 cloves garlic, minced
2 cups peeled, seeded, and cubed winter squash
1 cup broccoli, cut into 1/2 inch florets
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground pepper
4 cups water
2 cups kale, chopped
1 15 ounce can of cannellini, kidney, or pinto beans

Preparation

  • Warm the oil in a large soup pot over medium heat.
  • Add onions and garlic and sauté for 5 minutes.
  • Add squash, broccoli, oregano, salt, pepper, and water, and cook for 8 minutes until the vegetables are nearly tender.
  • Add kale and beans and simmer for 5–7 minutes until kale is tender.
  • Serve immediately with a fresh loaf of bread warmed in the oven. Serves 3–4.

Share this post

Magazine Search

Recent Recipes articles:

April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014
October 11, 2014
How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014

More recent articles:

Food:
April 28, 2015
Safety is top concern for bicycle commute
April 27, 2015
Sports leagues help you get fit and make friends
April 24, 2015
At Full Belly Farm, plastic mulch has helped save water, energy, and soil
April 24, 2015
Warm winters could mean less fruit harvested in California
April 23, 2015
Conserve your budget, conserve the earth
April 23, 2015
Grants awarded to small sustainable farms
April 23, 2015
Happy Administrative Professionals Week!
April 22, 2015

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.