Fall Hominy Tortilla Soup — A Liquid Gold Leftovers Remix
A comforting tortilla soup layered with fall flavors: hominy, beans, greens, roasted garlic, and a squeeze of lime. Built from leftovers, tastes like you cooked all day.
Fall Minestrone Recipe | Cozy, Hearty, Homemade Soup
A rainy Saturday, a full house, and a pot of minestrone built from what was already in the fridge — Caballero beans, mushrooms, spinach, and a good 28-ounce can of tomatoes. This fall version is hearty, deep, and comforting without being heavy. Perfect for when the weather turns and everyone’s coming over.
Fall Minestrone
A cozy, hearty, use-what’s-in-the-fridge fall soup.
This was one of those gray, chilly Saturdays where dinner needed to be warm, hearty, and built from what was already in the fridge. A true “cook from the hip” minestrone that came together with caballero beans, Liquid Gold chicken stock, and a handful of vegetables that were waiting to be used.
The best part? It tastes even better the next day.
Ingredients (with measurements)
- 2–3 tbsp extra-virgin olive oil
- 1 red onion, diced
- 1 large carrot, peeled, quartered, and sliced
- 2 celery stalks, sliced
- 8 oz baby bella mushrooms, quartered
- 1 spice bag with 4–5 dried mushroom pieces
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp fennel seeds
- 1 tsp kosher salt, divided
- 1 tsp fresh black pepper
- 1/4–1/2 tsp red chili flakes
- 6 cloves roasted garlic, smashed into a paste
- 1 cup red wine
- 1 (28 oz) can whole peeled tomatoes (I like Safeway Organics)
- 1 parmesan rind
- 2 ladles Liquid Gold chicken stock
- 3 ladles cooked Caballero beans with broth
- 1 cup dry tubetti pasta
- 3–4 cups organic baby spinach
- Freshly grated Pecorino Romano, for serving
- Extra EVOO for finishing
Instructions
1. Build the base
Heat the EVOO in a large pot. Add the onion, carrot, celery, mushrooms, and the dried mushroom spice bag.
Season with some of the kosher salt, black pepper, bay leaf, thyme, oregano, and chili flakes.
Cover and cook about 10 minutes, stirring occasionally, until everything softens and smells amazing.
2. Add the roasted garlic
Stir in the roasted garlic paste and cook for 30 seconds.
3. Reduce the wine
Pour in the red wine, turn the heat to high, and reduce until syrupy.
4. Tomatoes + rind
Add the whole peeled tomatoes and the parmesan rind.
Add another pinch of kosher salt — season as you go to build flavor with each ingredient.
Cover and let this cook for about 45 minutes so the tomatoes fully break down.
5. Add the heart of the soup
Add the Liquid Gold chicken stock, cooked Caballero beans, and dry tubetti pasta.
Bring to a boil, then reduce the heat and simmer until the pasta is al dente, about 10 minutes. Taste and adjust salt as needed.
6. Add the greens
Stir in the baby spinach, cover, and let it wilt into the soup.
7. Serve
Ladle into bowls. Finish with a drizzle of EVOO, Pecorino Romano, and cracked black pepper.
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