'AUTUMN BLISS' ~SIMPLE FALL MINESTRONE / ROASTED RED PEPPER QUESADILLAS

"Every leaf speaks bliss to me,

fluttering from the autumn tree."

~ Emily Bronte

November mum

(flower of the month)

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SIMPLE FALL MINESTRONE

~ Fresh autumn veggies and herbs make for a cozy soup

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3 Tbsp. extra-virgin olive oil

2 chopped onions (1 red, 1 sweet)

4 minced garlic cloves

1 small chopped head bok choy, napa, or savoy cabbage

3 quarts organic chicken or vegetable broth

1 cup white vermouth (optional)

1 diced red pepper

1 diced yellow pepper

4 cups cubed sweet potato or butternut squash

2 cups diagonally sliced green beans

2 Tbsp. chopped fresh thyme (2 tsp. dried)

2 tsp. dried oregano

coarse salt & freshly ground pepper to taste

2 (16 oz.) cans rinsed and drained cannellini beans

4 cups chopped kale or spinach

grated fresh Parmesan cheese

• Heat oil in large stockpot. Add onion and saute until wilted. Add garlic and chopped cabbage and saute until tender.
• Add broth, wine, peppers, potatoes (squash), and green beans. Bring to a boil, reduce heat and add herbs, salt & pepper. Simmer 20 minutes or until potatoes are tender. Add beans and kale (spinach). Cook 5 minutes or until greens are wilted. Adjust seasonings.
• Serve topped with freshly grated Parmesan cheese and Roasted Red Pepper Quesadillas. (12 servings)

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ROASTED RED PEPPER QUESADILLA

~ Yummy side for soup or great appetizer from Cooking Light (Oct 2003)

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Preheat broiler. Place 8 (6-inch) fat-free flour tortillas on large baking sheet coated with cooking spray. Sprinkle each tortilla evenly with 2 Tbsp. shredded Monterey Jack cheese and 2 Tbsp. chopped bottled roasted red bell peppers. Top each tortilla with another (6-inch) fat-free tortilla; coat tops with cooking spray. Broil 3 minutes or until lightly browned. Carefully turn over, coat tops with cooking spray. Broil additional 3 minutes or until lightly browned. Cut each quesadilla into 4 wedges. (4 servings)

'Hanging around'