This flavorful, veggie-packed soup comes together in just 30 minutes. Freeze leftovers, and then re-heat throughout the week.

Rachel Soszynski


Ingredient Checklist


Instructions Checklist
  • Heat the oil in a medium pot over medium-high heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes. Add the mushrooms and lower heat to medium. Cover and cook, stirring occasionally, until the mushrooms are tender and have released their juices, 6 to 8 minutes. Stir in the broth, squash, and orzo and bring to a boil. Reduce heat to medium-low and simmer until the squash is tender and the orzo is cooked, about 15 minutes.

  • Stir in the kale until just wilted. Season with salt and pepper and stir in the dill. Serve topped with more dill.

Nutrition Facts

220 calories; fat 8g; saturated fat 1g; cholesterolmg; sodium 1440mg; protein 8g; iron 2mg; calcium 79mg.