Hearty Green Veggie Minestrone

Adapted from Moosewood Restaurant Daily Special


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


  • 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.

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