Fall Minestrone Soup

1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
6 cups vegetable broth
1 medium to large butternut squash, peeled and cubed
1 large baking potato, cubed
1 cup (1-inch) cut frozen green beans
1/2 cup diced or shredded carrot
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups chopped spinach
1/2 cup uncooked orzo (rice-shaped pasta)
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) grated fresh Parmesan cheese

Heat the oil in a large stock pot. Add onion and garlic; sauté until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add spinach, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with lots of Parmesan cheese once ladled into bowls!

A perfect recipe for fall, from my friend Kelle Smith!