Hit the Road, Jack! Yep, that’s us. We’re hitting the road, going on a little vacation, going south, going to visit family, going, going, almost gone. But before I go, I need to clean out the refrigerator, use up all the bits of veggies that are in there. So what I’m making is a minestrone soup. This easy soup is made up of fresh fall vegetables, some orzo and a can of beans, making it hearty and filling. I plan to freeze what we don’t eat so we will have it waiting for us when we get back home. I know that after a long day on the road we will be happy to have a warming, nourishing soup to return to.
While I’m away, posts that I have already written will be published, but I will not be available to respond to your comments for a while. I hope you enjoy reading what I’ve prepared for the next week or so. When I get back I hope to have some new sights, foods, and dining experiences to tell you about.
QUICK FALL MINESTRONE (alias, Clean- out -the- refrigerator- before -I -go -on- vacation soup)
YIELD: 8 servings
- 1 Tablespoon vegetable oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 6 cups vegetable broth
- 2 1/2 cups cubed peeled butternut squash ( I only had about half that amount so I added about 1 cup of cauliflower florettes)
- 2 1/2 cups cubed peeled baking potato
- 1 cup cut-up green beans, about 1/4 pound
- 1/2 cup sliced carrot ( I used fennel instead)
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 4 cups chopped greens, such as kale, spinach, broccoli rabe
- 1/2 cup uncooked orzo (rice-shaped pasta)
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- grated fresh Parmesan cheese to sprinkle on top
1. Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic, sauté 2 1/2 minutes or until tender. Please excuse me, I got so caught up in this step, I forgot to photograph it. But I’m sure you know what sautéing onions and garlic look like. 🙂
2. Add the broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes.
3. Add greens, orzo, and beans; cook 7 – 10 minutes or until orzo is done and vegetables are tender.
4. Ladle into bowls and sprinkle with cheese to serve.
To go along with the soup I made Cheese Quesadillas: 6 – inch flour tortillas with Monterey Jack cheese in the middle, warmed in a skillet till cheese melted.