Fall cooking: Tuscan white bean soup paired with autumn Caesar salad and acorn squash.
Updated: Oct 11
By Julie Brinkley
We are kicking off fall with two great recipes that make the perfect dinner pairing.
First, I'm sharing a recipe for Tuscan white bean soup you will love.
Keep scrolling for a delicious autumn-inspired Caesar salad.
Click here to watch how both are made.
WHAT YOU NEED FOR THE SOUP
1 lb. mild Italian sausage
1 large yellow onion, diced (about 1 ½ cups)
3 ribs celery, diced
2 large carrots, sliced into rounds
2 teaspoons garlic, minced
1 tbsp tomato paste
1 tsp Italian seasoning
½ tsp crushed red pepper
½ tsp ground black pepper
4 cups chicken broth
2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
2 cups fresh baby spinach
½ cup heavy whipping cream
Parsley for garnish
HOW TO MAKE IT
Cook sausage in a large Dutch oven over medium-high heat until brown.
Reduce heat to medium; add onions, celery and carrots and cook until onions have softened, about 3-5 minutes.
Add garlic and cook for one more minute.
Add tomato paste, Italian seasoning, crushed red pepper and black pepper; stir to combine.
Add chicken broth and beans, then bring to a simmer for 6-7 minutes or until the celery and carrots have softened.
Add heavy cream and spinach and cook until the spinach is wilted, about 5 minutes.
Serve warm and garnish with parsley.
Recipe inspired by www.iamahomesteader.com.
WHAT YOU NEED FOR THE SALAD
1 bunch kale, destemmed and finely chopped (about 3 cups)
1 large shallot, thinly sliced
½ lemon, juiced
Acorn squash “croutons” (below)
⅓ cup pine nuts or chopped walnuts
⅓ cup shaved parmesan
⅓ cup Caesar dressing of choice
1 medium acorn squash, deseeded and sliced into 1/2-inch cubes
2 tbsp olive oil, divided
¼ cup panko breadcrumbs
¼ cup grated parmesan
1 clove garlic, finely chopped
3 tbsp finely chopped hardy fresh herbs, such as rosemary, sage or thyme
Salt and ground black pepper
HOW TO MAKE IT
Preheat oven to 425 degrees and drizzle cubed squash with olive oil.
Combine breadcrumbs, parmesan, garlic and fresh herbs.
Roast squash for 20-25 minutes until tender; in the last 3-4 minutes add pine nuts to the sheet.
Massage kale with lemon juice. Add squash to the kale and toss with dressing.
Garnish with more parmesan and coarse black pepper to taste.
Inspired by www.playswellwithbutter.com.
