Rating: 4 stars
61 Ratings
  • 5 star values: 31
  • 4 star values: 16
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 1
  • 61 Ratings

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

Rachel Soszynski

Gallery

Credit: Christopher Testani

Recipe Summary test

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; sodium 1440mg; protein 8g; iron 2mg; calcium 79mg.
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