Join KindChef Alexa to make a Pasta Pesto Turkey and Spinach (based on this recipe from New York Times.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Pasta Pesto Turkey and Spinach
Ingredients
- 6-8 tablespoons extra-virgin olive oil
- 4 onions, chopped
- 1 teaspoon crushed red pepper, more to taste
- 2 teaspoons fine sea or table salt, more to taste
- 2 pounds ground turkey
- 2 cup pesto, store-bought or homemade, more for serving
- 4 quarts vegetable or chicken broth, (plus 1-2 quarts more as needed for brothiness)
- 2-3 cups orzo or macaroni, (original recipe calls for 1 cup)
- 20 ounces baby spinach
- 4 lemons, halved
- Whole-milk ricotta, for serving (optional), omit for freezing
Instructions
- Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion, red pepper and a pinch of salt, and cook until very soft and brown at the edges, 7 to 10 minutes.
- Add the turkey and pesto, and cook, breaking up the turkey with your spoon, until the meat is browned in spots, 4 to 7 minutes.
- Add broth and bring to a simmer. Simmer until the soup is nice and flavorful, adding more salt and red pepper, if needed, 15 to 20 minutes. Add the pasta during the last 10 to 12 minutes (check the package instructions for the pasta timing). Option 2: add cooked pasta at the end or when cooling soup.
- Add the spinach to the pot and simmer until soft, 1 to 2 minutes. Squeeze some lemon juice into the pot, adding as much as you like to make the soup lively and bright. If using the ricotta, add dollops to the pot but don’t stir it in — just let it sit for a minute or two to heat up.
- Serve the soup with more pesto drizzled on top
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Pasta Pesto Turkey and Spinach ” and common allergens (such as nuts, eggs, wheat, dairy, vegan or vegetarian as appropriate) – which we will discuss on the call. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm.
- Goods for Good 5830 Nebraska Ave NW, Washington, DC 20015: Drop-off Monday-Friday 10am-4pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!
- Cordell Place 4715 Cordell Ave, Bethesda, MD, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup, casserole, and/or banana bread. If no staff member is available, call 240-316-5994 for assistance. Street parking is available; if parking is limited, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.
InterFaith Works Shared Supportive Housing
Drop-offs: Monday–Friday, 9 AM–5 PM. For drop-offs outside these hours, please call the location directly.
- Lon’s House 109 Fleet Street, Rockville, MD 20850: Ideal for 5–10 quart donations. Call 240-328-6017 for assistance or ring the doorbell at the front door.
- Priscilla’s House 20201 Watkins Mill, Gaithersburg, MD 20886: Ideal for 5–10 quart donations. Call 301-515-82440 for assistance or ring the doorbell at the front door.
- Becky’s House 13023 Parkland Drive, Rockville, MD 20850: Ideal for 5–10 quart donations. Call 301-933-2477 for assistance or ring the doorbell at the front door.
- New Leaf Shelter 5320 Marinelli Rd, Rockville, MD 20852: Ideal for 10–20 quart donations. NO MUSHROOMS due to anaphylaxis risk. Label containers with contents, date, and ingredients if possible. Call 301-603-2322 or use the side entrance for drop-off.
- Interfaith Works Women’s Center 2 Taft Ct, Suite 100, Rockville, MD 20850: Ideal for 20+ quart donations. Call 301-770-2413 ext. 0 or bring donations into the lobby; a cart is available at the front entrance.
Here are some options for donating outside the DC area:
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
