Fall is here!!!!!! I say this as I sit in my California home and read the sad 90 degree weather forecast for next week………BUT STILL it’s here and I’m fricking ready for soups and stews.

In this hearty vegetable soup, I have added some fall-friendly veggies like turnips and kale and replaced some minestrone “regulars” with new, fun ingredients like edamame instead of white beans and quinoa instead of pasta.

Also, I share one of my all time favorite Italian cooking secrets too

You will need:

about 1 Tbs Olive oil

Salt

Pepper

8 cloves of garlic (minced)

1 onion (chopped)

1 cup chopped carrots

1 cup chopped celery

2 cups of dry white wine

8 sprigs of thyme (leaves only, discard the tough stems)

3/4 cup chopped mushrooms (optional)

3 turnips (peeled and chopped)

1 1/2 cups cubed potatoes (I used fingerling, yukon or red skinned are great too, I wouldn’t suggest using russet)

1 zucchini (cubed)

1 32 oz container of chicken stock

2 cups of water (optional)

1 28 oz can of crushed tomatoes

1 1/2 cups shelled edamame

2 cups chopped/torn kale (inner rib removed)

3/4 cup uncooked quinoa

Red pepper flakes

3 tbs chopped fresh parsley

2 tbs tomato paste

1 parmesan cheese rind (I’ll explain, I promise)

Parmesan cheese (grated)

Place a large stock pot over medium-high heat and add oil to pan. Add chopped onion, garlic, carrot, celery, thyme, salt, and pepper. Let cook down for about 6-8 minutes, stirring often. Once they’ve cooked down, throw in the white wine. Cook out the alcohol for about 3-4 minutes and lower heat to medium-low.

Meanwhile prep your autumny vegetables.

Turnip (peel and chop)

Potatoes (skin on, rough chop) and Zucchini (halve, halve again, and chop roughly)

… And I know what you’re thinking right now as you look at the picture below. Probably something along the lines of, “boy she sure is cool and super mature” or, “WHY didn’t this girl audition for Planet of the Apes?!”.

And your mushrooms. (sliced and halved)

Now toss in the chopped veggies, stock, tomatoes, tomato paste, a few dashes of red pepper flakes, and a pinch more salt and pepper (I really recommend adding a little salt and pepper after each step. It adds flavor to every layer). Raise heat to medium-high again.

Next add your edamame (hopefully it makes you as happy as I clearly am)

Now it’s time for the kale and parsley. Toss those puppies in.

Once the soup begins to bubble ever so slightly (do not boil) add your uncooked quinoa (it will cook in the soup and soak up all of the yummy flavor).

NOW it’s time for my favorite Italian cooking secret!!! You know the rind on the end of your parmesan that you usually throw away because it’s so tough? Well don’t! Save them (freeze or refrigerate for less time)

Add them to your minestrone or any other soup you want! The rind is all natural and slowly melts and adds flavor you can’t get from anywhere else!

Now, in this dish you will notice the quinoa kind of sticks to the rind at first, not to worry, most of them will eventually break up with their cheese boyfriend and find their way back into the soup. Also, if at the end of the cooking process you find a few big chunks of cheese, you can just remove them like you would a bay leaf.

If you notice that your soup isn’t brothy enough for you, add the water. Reduce heat to very low and cover. Cook for two hours or until all veggies are tender and the flavors have married (stirring often and adding additional salt, pepper, or pepper flakes if needed). Ladle into bowls, sprinkle a little parmesan cheese on top, and serve!