My Favorite Fall Recipes

The weather forecast has predicted rain all week, yet we’ve seen only a measly five minutes of sprinkles that were dry within minutes. While it’s yet to feel like fall here, I’ll continue awaiting the arrival of rain by making my favorite fall soups and crockpot recipes. Last night, I made this Italian-style polenta soup that just might be my favorite soup ever. The other three recipes are tried and true staples in my home. As someone who eats mostly vegetarian/vegan the fact that all three have meat in them means they must be good!

Happy cooking! And fingers crossed our drought-ridden state gets some much-needed rain!

Italian-Style Polenta Soup

Ingredients

• 3 Tbsp extra-virgin olive oil, plus more to serve
• 1 large yellow onion, chopped
• 2 medium cloves garlic, finely chopped
• 1 Tbsp fresh rosemary, minced
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper, plus more to taste
• ¾ cup coarse stoneground yellow cornmeal
• 1 bunch lacinato (Tuscan) kale, stemmed, leaves torn into rough 1-inch pieces
• 1 (15.5-oz) can cannellini beans, rinsed and drained
• 4 oz Parmesan cheese, finely grated (2 cups), plus more for garnish

Instructions

In a large pot over medium, heat oil until shimmering. Add onion, garlic, rosemary, salt, and pepper. Cook, stirring, 3 minutes or until onion is translucent. Add 2 quarts of water, then whisk in cornmeal; bring to a simmer. Reduce to low; cook, uncovered, 15 minutes, stirring occasionally and scraping the bottom of the pot to prevent sticking. Stir in kale and beans; cook, stirring, 5 minutes or until kale and cornmeal are tender. Stir in Parmesan; season with salt and pepper. Serve drizzled with oil and sprinkled with more cheese.

---

Ina Garten’s Winter Minestrone

Ingredients

• Good olive oil
• 4 ounces pancetta, ½-inch-diced
• 1½ cups chopped yellow onions
• 2 cups (½-inch) diced carrots (3 carrots)
• 2 cups (½-inch) diced celery (3 stalks)
• 2½ cups (½-inch) diced peeled butternut squash
• 1½ tablespoons minced garlic (4 cloves)
• 2 teaspoons chopped fresh thyme leaves
• 26 ounces canned or boxed chopped tomatoes
• 6 to 8 cups chicken stock, preferably homemade
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 cups cooked small pasta, such as tubetti
• 8 to 10 ounces fresh baby spinach leaves
• 1/2 cup good dry white wine
• 2 tablespoons store-bought pesto
• Freshly grated Parmesan cheese, for serving

Instructions

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, 6 cups of chicken stock, the bay leaf, 1 tablespoon salt, and 1-1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

---

White Bean and Turkey Chili

Adapted from this Giada chicken chili recipe.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 pounds ground turkey
• 1 teaspoon salt, plus more for seasoning
• 2 tablespoons ground cumin
• 1 tablespoon fennel seeds
• 1 tablespoon dried oregano
• 2 teaspoons chili powder
• 3 tablespoons flour
• 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
• 1 bunch kale, stems removed, leaves chopped into 1-inch pieces
• 11/2 cups frozen corn, thawed
• 4 cups low-sodium chicken stock
• 1/4 teaspoon crushed red pepper flakes
• Freshly ground black pepper for seasoning
• 1/2 cup grated Parmesan cheese

Instructions

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently until the turkey is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, kale, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with Parmesan cheese.

---