Other than all the chopping and cubing you have to do, this is a fast recipe. It is great and makes 8 servings (6 if you have a hearty appetite or don't serve it with something like cornbread or quesadillas).
1 T Vegetable or Olive Oil
1 C chopped onion (any variety)
2 garlic cloves minced
6 C Vegetable or Beef broth
2-1/2 C cubed (3/4 in) peeled squash (butternut is great)
2-1/2 C cubed (3/4 in) peeled potato
1 C cut (1-in) green beans (about 1/4 lb)
1/2 C diced carrot
1 t dried oregano
1/2 t black pepper (freshly ground is always best)
1/4 t salt
4 C chopped kale (you could use fresh spinach but kale works best)
1/2 C uncooked orzo (rice-shaped pasta)
1 - 16 oz can cannellini beans (or other white beans), drained and rinsed
1/2 C freshly shredded Parmesan or Asiago cheese
Heat the oil in a large Dutch oven (or big saucepan) over medium-high heat. Add onion and garlic; saute 2 minutes. Add broth and the next 7 ingredients (broth through salt), bring to a boil. Reduce heat; simmer 3 minutes. Add kale, orzo, and white beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.
You can throw in any other vegetables you want to use before they go bad, but keep in mind this is a very thick soup. I have to add water each time I reheat it.
Very nice on a cold, rainy fall night. (And I know all about those.)