Today, Monday, April 8, 2013, our Seed to Mouth Cooking Class of CommunityGrows had three visitors from the San Francisco Foundation. Mark Cloutier, Program Director, Shalini Iyer, Community Health Program Fellow; and Emily Rosenberg, Program Assistant, all from the Public Policy, Community Health and Civic Engagement Initiative joined us to see the program in action. Nora Brereton, Director of Programs, lead the class with assistance from Adrian Gaino, Cooking Educator, Frances Bradley, Volunteer, and Claudia Williams, BEETS Intern (Band of Environmentally Educated and Employable Teens). On the menu today was Vegetarian Minestrone Soup. Youth chopped vegetables, and served this beautiful soup to our guests, then dived into it themselves. Umm Umm Good!
Here’s the recipe:
VEGETARIAN MINESTRONE SOUP
Ingredients:
1 tablespoon olive oil
1-1/2 cups water
1-1/2 cups vegetable broth
1/2 cup onion, chopped
1 sliced zucchini
1 cup diced carrot
3 stalks diced celery
2 tablespoons finely chopped basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1-14 ounce can diced plum tomatoes, including liquid
1 cup canned white Cannellini beans
2 garlic cloves, minced
1 cup cooked macaroni
Directions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add chopped onion and sauté for 4 minutes or until just lightly browned
3. Add zucchini, carrots, Cannellini beans, celery, basil, salt, pepper, tomatoes, water and vegetable broth.
4. Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
5. Stir in cooked macaroni and enjoy!