Quick Fall Minestrone

Fall Minetsrone Soup with Cheese Quesadillas

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

    My ingredients differ slightly from the recipe, because of what I had to use up.

  • 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. 🙂

Broth and seasonings added to the sautéed vegetables.

2.  Add the broth and the next 7 ingredients (broth through salt); bring to a boil.  Reduce heat, and simmer 3 minutes.

Greens added; in my version I used broccoli rabe.

3.  Add greens, orzo, and beans;  cook 7 – 10 minutes or until orzo is done and vegetables are tender.

Ready for the soup bowls.

4.  Ladle into bowls and sprinkle with cheese to serve.

My version of Fall Minestrone served with Cheese Quesadillas

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.