25 Fall Weeknight Dinners That’ll Make You Feel Like a Culinary Genius

I’ve attached a video for every recipe below from my favorite home cooks.

Fall is the perfect time to enjoy warm, cozy meals after a long day. As the weather gets cooler, you might be looking for new dinner ideas that are quick and easy to make on busy weeknights. Fall weeknight dinners can be both simple and delicious, featuring seasonal ingredients like squash, apples, and hearty greens.

These meals don’t have to be complicated or time-consuming. You can whip up tasty fall dishes in under an hour using your slow cooker, sheet pan, or stovetop. From comforting pasta dishes to savory chicken recipes, there are lots of options to keep your family happy and well-fed this season. Get ready to try some new fall favorites that will make weeknight cooking a breeze.

Classic Chili

Ingredients:

1 lb ground beef
1 onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) kidney beans, drained
2 tbsp chili powder
1 tsp cumin
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, green onions

Directions:

Brown the ground beef in a large pot over medium heat. Drain excess fat.
Add diced onion and garlic to the pot. Cook until onion is soft, about 5 minutes.
Stir in diced tomatoes, kidney beans, chili powder, and cumin.
Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes.
Season with salt and pepper to taste.
Serve hot with your choice of toppings.

This easy chili recipe is perfect for busy fall weeknights. You can adjust the spice level by adding more or less chili powder.

Feel free to double the recipe and freeze half for later. It’s a great make-ahead meal for those extra hectic days.

Pumpkin Gorgonzola Ravioli

You’ll need:

Pumpkin puree
Gorgonzola cheese
Egg
Salt and pepper
Fresh pasta sheets
Butter
Fresh sage leaves

Here’s how to make it:

Mix the pumpkin puree, Gorgonzola, and egg in a blender. Blend until smooth, about 20 seconds. Add salt and pepper to taste.

Cut pasta sheets into squares. Put a small spoonful of filling on half the squares. Cover with the remaining squares and seal the edges.

Bring a pot of salted water to a boil. Cook the ravioli for 2-3 minutes until they float.

While the pasta cooks, melt butter in a pan. Add sage leaves and cook until the butter turns light golden brown.

Drain the ravioli and toss them in the sage brown butter. Serve hot and enjoy your cozy fall dinner!

Stuffed Peppers

Here’s a tasty stuffed peppers recipe for your next fall weeknight dinner:

Ingredients:

4 large bell peppers
1 pound ground beef
1 cup cooked rice
1 can diced tomatoes
1 cup shredded cheese
1 diced onion
2 minced garlic cloves
Salt and pepper to taste

Directions:

Cut the tops off the peppers and remove the seeds.
Mix the beef, rice, half the tomatoes, half the cheese, onion, and garlic in a bowl.
Stuff the peppers with the mixture and place them in a baking dish.
Pour the rest of the tomatoes over the peppers and top with remaining cheese.
Bake at 350°F for about 30 minutes or until the peppers are tender.

You’ll love how easy these stuffed peppers are to make. They’re perfect for busy weeknights and taste great as leftovers too. Feel free to swap out the beef for chicken or your favorite veggie mix to change things up!

Chicken And Dumplings

You’ll love this cozy fall dinner! Here’s what you need:

Ingredients:

2 cups cooked chicken, shredded
4 cups chicken broth
1 can cream of chicken soup
1 cup milk
1 cup frozen mixed veggies
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup shortening
3/4 cup milk

Directions:

Mix chicken, broth, soup, milk, and veggies in a large pot. Bring to a simmer.
While that heats up, make your dumplings. Stir flour, baking powder, and salt in a bowl.
Cut in shortening until crumbly. Stir in milk to form a soft dough.
Drop spoonfuls of dough into the simmering chicken mixture.
Cover and cook for 15 minutes. Don’t peek!
Check that dumplings are cooked through. Serve hot and enjoy!

This easy recipe is perfect for busy weeknights. The dumplings cook right in the pot, soaking up all that yummy flavor. Your family will ask for seconds!

Slow Cooker Beef Stew

You’ll need these ingredients for a tasty beef stew:

2 lbs beef stew meat, cubed
4 potatoes, diced
3 carrots, sliced
1 onion, chopped
3 garlic cloves, minced
4 cups beef broth
1 can tomato paste
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

Here’s how to make it:

Season the beef with salt and pepper.
Brown the meat in a skillet for 2-3 minutes per side.
Put the beef, potatoes, carrots, onion, and garlic in your slow cooker.
Mix the broth, tomato paste, Worcestershire sauce, and herbs in a bowl.
Pour the liquid mixture over the meat and veggies.
Cook on low for 8-10 hours or on high for 6-8 hours.
Stir occasionally if you can.

Your stew is ready when the meat is tender and falling apart. It’s perfect for chilly fall evenings!

Honey Mustard Roasted Chicken And Cabbage

You’ll need:

Chicken pieces (thighs or breasts)
Cabbage, chopped
Honey
Dijon mustard
Olive oil
Salt and pepper
Garlic powder

Here’s how to make it:

Heat your oven to 425°F.
Mix honey and mustard in a bowl. Set some aside for serving.
Put cabbage on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder.
Place chicken on top of the cabbage. Brush with the honey-mustard mix.
Roast for about 20 minutes, until chicken reaches 165°F inside.
Take the pan out and transfer everything to a platter.
Pour pan juices into the reserved honey-mustard sauce and stir.

Serve your chicken and cabbage with the extra sauce on the side. You’ve got a tasty, easy meal perfect for busy fall evenings!

Pasta Carbonara

You’ll need:

1 pound spaghetti or bucatini
4 large eggs
1 cup grated Parmesan cheese
1/2 cup grated Pecorino Romano cheese
8 ounces pancetta or guanciale, diced
4 garlic cloves, minced
1/4 cup olive oil
Salt and black pepper to taste

Here’s how to make it:

Boil a large pot of salted water and cook pasta until al dente. Save 1 cup of pasta water before draining.
While pasta cooks, whisk eggs, Parmesan, and Pecorino in a bowl.
Heat oil in a large pan over medium heat. Add pancetta and cook until crispy, about 5 minutes.
Add garlic to the pan and cook for 1 minute.
Lower heat and add cooked pasta to the pan. Toss to coat with the pancetta and oil.
Remove pan from heat. Quickly stir in the egg mixture, tossing constantly.
Add some reserved pasta water if needed to create a creamy sauce.
Season with salt and pepper to taste.
Serve hot with extra cheese on top if you like.

Mushroom Pot Pie With Scallion Drop Biscuits

You’ll need:

2 lbs mixed mushrooms, sliced
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1/4 cup flour
2 cups vegetable broth
1/2 cup cream
1 cup frozen peas
Salt and pepper to taste

For the biscuits:

2 cups flour
1 tbsp baking powder
1/2 cup cold butter, cubed
3/4 cup milk
1/4 cup chopped scallions

Directions:

Preheat your oven to 400°F.
Sauté the mushrooms in a large skillet until browned. Add onion, carrots, celery, and garlic. Cook until soft.
Sprinkle flour over the veggies and stir. Slowly add broth and cream, stirring constantly. Simmer until thickened.
Mix in peas, salt, and pepper. Pour into a baking dish.
For the biscuits, mix flour and baking powder. Cut in butter until crumbly. Stir in milk and scallions.
Drop biscuit dough onto the filling in spoonfuls.
Bake for 25-30 minutes until biscuits are golden and filling is bubbly.

Enjoy your cozy mushroom pot pie on a chilly fall evening!

Cider Braised Pot Roast

Here’s what you’ll need:

3-4 pound beef chuck roast
Salt and pepper
2 tablespoons flour
2 tablespoons olive oil
2 onions, sliced
2 cups apple cider
1 cup chicken broth
Fresh thyme and sage
2 tablespoons butter
2 cloves garlic, minced

Now, let’s get cooking!

Preheat your oven to 325°F.
Season the roast with salt and pepper, then dust it with flour.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 2 minutes on each side.
Remove the meat and set it aside. Add butter and onions to the pot, cooking until soft.
Pour in the apple cider and let it simmer for 2-3 minutes.
Add chicken broth, thyme, and sage. Bring to a simmer.
Return the roast to the pot and cover it.
Pop it in the oven for 4 to 4.5 hours, flipping the meat halfway through.
Once done, take out the roast and set it on a platter.
Add minced garlic to the sauce and simmer for a minute.

Your cider-braised pot roast is ready to serve! Enjoy this cozy fall meal with your family.

Sweet Potato Maple Brown Butter Gnocchi

Ingredients:

2 medium sweet potatoes
1 cup all-purpose flour
1/4 cup ricotta cheese
1 egg
1/2 teaspoon salt
4 tablespoons butter
2 tablespoons maple syrup
6-8 sage leaves
Salt and pepper to taste

Directions:

Bake sweet potatoes at 425°F for 40-55 minutes until tender. Let cool, then scoop out the flesh.
Mix sweet potato, flour, ricotta, egg, and salt in a bowl. Knead into a soft dough.
Roll dough into ropes and cut into small pieces. Shape each piece into gnocchi.
Bring a pot of salted water to boil. Cook gnocchi until they float to the surface.
In a pan, melt butter over medium heat until it foams and turns golden brown.
Add sage leaves and maple syrup to the brown butter. Stir for 1 minute.
Add cooked gnocchi to the pan and toss gently to coat.
Season with salt and pepper to taste.
Serve your sweet potato gnocchi hot and enjoy your cozy fall dinner!

Harvest Bowls

Ready for a cozy fall dinner? Try these yummy harvest bowls! They’re perfect for busy weeknights.

Ingredients:

1 cup quinoa
2 sweet potatoes, diced
1 can chickpeas, drained
2 cups kale, chopped
1 apple, sliced
1/4 cup pumpkin seeds
2 tbsp olive oil
1 tbsp maple syrup
Salt and pepper to taste

Directions:

Cook quinoa according to package instructions.
Preheat oven to 425°F (220°C).
Toss sweet potatoes and chickpeas with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
In a large bowl, massage kale with 1 tbsp olive oil and a pinch of salt.
Make the dressing by whisking together maple syrup, 1 tbsp olive oil, and a pinch of salt.
Assemble your bowls: Start with quinoa, add roasted veggies, kale, apple slices, and pumpkin seeds.
Drizzle with dressing and enjoy your delicious fall harvest bowl!

You can prep ingredients ahead of time for even quicker assembly on busy nights. Feel free to swap in your favorite seasonal veggies or grains to make it your own!

Turkey Pot Pie

Here’s what you’ll need:

2 cups cooked turkey, diced
1 cup mixed vegetables (carrots, peas, corn)
1/3 cup butter
1/3 cup flour
1 cup chicken broth
1 cup milk
Salt and pepper to taste
2 pie crusts (homemade or store-bought)

Now, let’s make your pot pie:

Preheat your oven to 375°F (190°C).
Melt the butter in a large pan over medium heat. Add flour and stir for about a minute.
Slowly pour in the broth and milk, stirring constantly. Cook until the mixture thickens.
Add the turkey and vegetables to the pan. Season with salt and pepper.
Line a 9-inch pie dish with one crust. Pour in the filling.
Cover with the second crust. Crimp the edges and cut a few slits on top.
Bake for 35-40 minutes until the crust is golden brown.

Let it cool for a few minutes before serving. Your cozy turkey pot pie is ready to warm you up on a chilly fall evening!

Seared Sausage With Cabbage And Apples

You’ll need:

4 sausage links
1 medium cabbage, shredded
2 Pink Lady apples, sliced
1 onion, diced
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup apple cider
1 tablespoon apple cider vinegar

Here’s how to make it:

Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the sausages for about 5 minutes, turning to brown all sides. Remove sausages and set aside.

In the same skillet, add the remaining oil and sauté the onions until golden brown, about 3-4 minutes.

Add the sliced apples and cook until they start to brown, stirring occasionally.

Toss in the shredded cabbage and season with salt and pepper. Cook for a few minutes until the cabbage starts to soften.

Return the sausages to the skillet, nestling them among the vegetables and apples.

Pour in the apple cider and vinegar. Simmer for 18-20 minutes, turning the sausages occasionally.

Your dish is ready when the sausages are cooked through and the apples are tender. Enjoy your tasty fall meal!

Butternut Squash Soup

Ready to warm up with a cozy fall dinner? Try this tasty butternut squash soup! It’s easy to make and perfect for chilly evenings.

Here’s what you’ll need:

1 large butternut squash, peeled and cubed
1 onion, chopped
2 carrots, chopped
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg

Now, let’s make the soup:

Heat oil in a large pot over medium heat. Add onions and carrots, cooking until soft (about 5 minutes).
Add squash, broth, salt, and pepper. Bring to a boil, then simmer for 15-20 minutes until squash is tender.
Use an immersion blender to puree the soup until smooth. If you don’t have one, let it cool a bit and use a regular blender.
Stir in the nutmeg and adjust seasonings to taste.
Serve hot and enjoy your comforting bowl of fall goodness!

Want to jazz it up? Try adding a swirl of cream, some crispy bacon bits, or a sprinkle of pumpkin seeds on top. You can also make extra and freeze it for busy nights.

Creamy Chicken Tortellini Soup

Here’s what you’ll need:

1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
4 tbsp butter
1/4 cup flour
6 cups chicken broth
2 cups cooked chicken, shredded
1 package cheese tortellini
2 cups baby spinach
1/2 cup heavy cream
Salt and pepper to taste
Optional: Parmesan cheese for topping

Now, let’s make this yummy soup!

Melt the butter in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5 minutes until softened.
Toss in the garlic and cook for another minute. Sprinkle in the flour and stir for 1-2 minutes.
Pour in the chicken broth slowly, stirring constantly. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add the chicken and tortellini. Cook for 5-7 minutes until the pasta is tender.
Stir in the spinach and let it wilt for 1-2 minutes. Pour in the cream and heat through.
Season with salt and pepper to taste. Serve hot with a sprinkle of Parmesan if you like!

This soup is perfect for chilly fall nights. It’s creamy, comforting, and packed with flavor. Plus, it’s ready in about 30 minutes!

Lasagna Bolognese

Here’s what you’ll need to make this cozy fall lasagna:

Lasagna noodles
Ground beef
Onion, carrot, and celery, finely chopped
Olive oil
Canned tomatoes
Milk
White wine (optional)
Nutmeg
Salt and pepper
Butter
Flour
Parmesan cheese

To make the lasagna:

Cook the noodles in boiling water until al dente. Drain and set aside.
Brown the beef in a large pot. Add the chopped veggies and cook until soft.
Pour in the wine if using. Add tomatoes, milk, and seasonings. Simmer for 1-2 hours.
Make a white sauce by melting butter, whisking in flour, then slowly adding milk.
Layer the noodles, meat sauce, white sauce, and cheese in a baking dish.
Bake at 375°F for about 45 minutes until golden and bubbly.

Let the lasagna rest for 10-15 minutes before serving. You’ll love how the rich meat sauce and creamy white sauce come together in this classic Italian dish.

Acorn Squash Salad With Tahini Vinaigrette

Here’s what you’ll need:

1 large acorn squash
1 red onion
2 tablespoons olive oil
Salt and pepper
8 cups mixed baby greens
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons water

Now, let’s make this yummy fall salad!

Preheat your oven to 425°F. Cut the squash into bite-sized pieces and slice the onion. Toss them with olive oil on a baking sheet. Add a pinch of salt and pepper.

Pop the veggies in the oven for about 25 minutes. They should be golden and tender when done.

While that’s cooking, mix up your dressing. Whisk the tahini, lemon juice, and water in a bowl. Add a little salt and pepper to taste.

Once the squash and onions are roasted, let them cool for a few minutes. Then, toss them with the baby greens in a big bowl.

Drizzle your tahini dressing over the top. Give it all a gentle toss and you’re ready to serve!

This salad is great for busy weeknights. It’s quick, healthy, and full of fall flavors. Enjoy!

Paprika Chicken With Peppers And Tomatoes

Ingredients:

2 boneless, skinless chicken breasts
2 tsp smoked paprika
Salt and pepper
1 tbsp olive oil
1 red onion, cut into wedges
1 red pepper, sliced
1 can diced tomatoes
2 cloves garlic, minced

Directions:

Mix paprika, salt, and pepper in a small bowl. Rub the seasoning on your chicken breasts.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side until browned.
Remove the chicken and set aside. In the same pan, add onions and peppers. Cook until soft, about 5 minutes.
Add garlic and cook for another minute. Stir in the diced tomatoes.
Return the chicken to the pan. Simmer for 10-15 minutes until the chicken is cooked through.
Serve hot and enjoy your flavorful paprika chicken!

Easy Rice With Ginger-Soy Salmon And Broccoli

Here’s what you’ll need:

1 cup white rice
4 salmon fillets
1 head broccoli, cut into florets
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon grated ginger
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste

Now, let’s get cooking!

Cook the rice according to package instructions.
Mix soy sauce, honey, ginger, and garlic in a small bowl.
Preheat your oven to 400°F (200°C).
Place salmon on a baking sheet and brush with half the sauce.
Toss broccoli with olive oil and spread around the salmon.
Bake for 12-15 minutes, until salmon is cooked through.
While baking, stir the rice and set aside.
Remove the sheet from the oven and brush salmon with remaining sauce.
Serve the salmon and broccoli over the rice.

You’ve just made a tasty and healthy weeknight dinner! Enjoy your ginger-soy salmon with rice and broccoli.

Brown Butter Gnocchi With Crispy Sage And Mushrooms

Ingredients:

1 package gnocchi
4 tablespoons butter
10-12 fresh sage leaves
8 oz mushrooms, sliced
2 cloves garlic, minced
Salt and pepper to taste
Grated Parmesan cheese

Directions:

Boil water in a large pot. Cook gnocchi according to package instructions.
While gnocchi cooks, melt butter in a large skillet over medium heat. Add sage leaves and cook until crispy, about 2 minutes. Remove sage and set aside.
Add mushrooms to the skillet. Cook for 5-6 minutes until golden brown, stirring occasionally.
Toss in minced garlic and cook for another minute.
Drain gnocchi and add to the skillet. Toss everything together, letting gnocchi get slightly crispy.
Season with salt and pepper to taste.
Plate your gnocchi and top with crispy sage leaves and grated Parmesan cheese.

Enjoy your cozy fall dinner! This dish combines pillowy gnocchi with rich brown butter, earthy mushrooms, and crispy sage for a warm, comforting meal.

Applesauce Pulled Pork Sandwiches

You’ll need:

5 lb pork butt, trimmed and cut into pieces
1 Tbsp chili powder
1 tsp hot paprika
Salt and pepper
2 Tbsp canola oil
2 medium red onions, sliced
2 cups applesauce
1 cup barbecue sauce
Hamburger buns
Coleslaw (optional)

Directions:

Mix the chili powder, paprika, salt, and pepper. Rub this mix all over the pork pieces.
Heat 1 Tbsp oil in a large pan. Brown the pork on all sides. Transfer to your slow cooker.
In the same pan, cook the onions until soft. Add them to the slow cooker.
Pour the applesauce and barbecue sauce over the pork.
Cook on low for 6-8 hours until the meat is very tender.
Remove the pork and shred it using two forks.
Serve the pulled pork on buns. You can top it with some of the cooking liquid and coleslaw if you like.

This easy meal is perfect for busy fall evenings. The applesauce adds a sweet touch that goes great with the spicy pork. Your family will love these sandwiches!

Moroccan-Spiced Skillet Chicken And Couscous

Get ready for a tasty adventure with this easy one-pan meal! Here’s what you’ll need:

Ingredients:

4 chicken breasts
1 cup pearl couscous
1 can chickpeas
1 lemon
1 carrot
1 shallot
2 cloves garlic
1/4 cup dates
2 tbsp olive oil
2 tsp ras el hanout spice blend
2 cups chicken stock
Salt and pepper to taste

Directions:

Season the chicken with salt, pepper, and 1 tsp ras el hanout.
Heat oil in a large skillet. Cook the chicken until golden, about 4-5 minutes per side. Set aside.
In the same skillet, sauté shallot, carrot, and garlic for 2-3 minutes.
Add chickpeas, couscous, dates, and remaining spices. Stir well.
Pour in the chicken stock and bring to a boil.
Place the chicken back in the skillet. Add lemon slices on top.
Cover and simmer for 10-12 minutes until couscous is tender and chicken is cooked through.
Fluff the couscous and serve right from the skillet. Enjoy your Moroccan-inspired meal!

Hearty Vegetable Soup With Parsley Gremolata

You’ll need:

Olive oil
Onion, carrots, celery
Garlic
Bay leaf
Salt and pepper
Water or broth
Frozen veggies (cauliflower, broccoli, carrots)
Parsley
Lemon zest

For the gremolata:

Parsley
Lemon zest
Grated garlic

Here’s how to make it:

Heat oil in a large pot. Add onion, carrots, celery, bay leaf, and chopped garlic. Cook for 3-4 minutes until crisp-tender.

Add water or broth and frozen veggies. Bring to a boil, then simmer for about 25-30 minutes until veggies are tender.

While the soup cooks, make the gremolata. Mix parsley, lemon zest, and grated garlic in a bowl. Season with salt and pepper.

When the soup is ready, remove the bay leaf. Taste and adjust seasoning if needed.

Serve the soup hot with a sprinkle of gremolata on top. Enjoy your cozy fall dinner!

Pumpkin Carbonara

Ready to cozy up with a fall twist on a classic pasta dish? Let’s make some pumpkin carbonara!

Ingredients:

1 pound spaghetti
1 1/2 cups pumpkin puree
3 egg yolks
1/2 cup grated Parmesan cheese
4 slices bacon, diced
2 cloves garlic, minced
1/4 teaspoon nutmeg
Salt and pepper to taste
Fresh sage leaves (optional)

Directions:

Cook spaghetti in salted water until al dente. Save 1 cup of pasta water before draining.
While pasta cooks, fry bacon in a large skillet until crispy. Remove and set aside.
In a bowl, whisk pumpkin puree, egg yolks, Parmesan, nutmeg, salt, and pepper.
Add garlic to the skillet with bacon fat and cook for 30 seconds.
Toss hot pasta in the skillet. Pour in pumpkin mixture and some pasta water.
Stir quickly to coat pasta and create a creamy sauce. Add more water if needed.
Mix in crispy bacon and top with fried sage leaves if desired.

Enjoy your comforting bowl of pumpkin carbonara!

Sweet Potato Fontina Pierogies

You’ll need:

Sweet potatoes, cubed
Olive oil
Salt and pepper
Garlic powder
Fontina cheese, shredded
Flour
Eggs
Water

To make these yummy pierogies:

Roast sweet potato cubes with oil and spices at 425°F for 20-25 minutes until tender.
Mash the roasted sweet potatoes and mix with shredded fontina.
Make a simple dough with flour, eggs, and water. Roll it out thin.
Cut circles from the dough. Place a spoonful of filling in the center of each.
Fold the dough over and pinch edges to seal. Boil the pierogies until they float.
Pan-fry them in butter for a crispy exterior if you’d like.

Serve your pierogies hot with a dollop of sour cream. The sweet potato and fontina make such a tasty combo! These are perfect for cozy fall dinners.

Fire Roasted Minestrone With Kale Pesto

You’ll need:

Onions, carrots, celery
Parmesan rind
Beans and ditalini pasta
Fire-roasted tomatoes and vegetable stock
Basil and oregano
Kale, herbs, garlic, cheese, and pistachios for pesto

Directions:

Cook onions until see-through, about 5-6 minutes.
Add carrots and celery, cook 5 more minutes.
Toss in parmesan rind, beans, tomatoes, stock, basil, and oregano. Stir well.
Bring to a boil, then simmer for 20 minutes.
Add ditalini pasta and cook until tender.
For the pesto, blend kale, herbs, garlic, cheese, and pistachios in a food processor.
Slowly add olive oil while blending until mixed well.
Serve the soup hot with a dollop of kale pesto on top.

This yummy soup is perfect for chilly fall nights. It’s packed with veggies and has a nice kick from the fire-roasted tomatoes. The kale pesto adds a fresh, nutty flavor that makes this dish extra special.