Join Har Shalom congregation’s KindSoup session! Project leader and KindChef Marj Klein will be cooking Chickpea Soup with Orzo & Greens. 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.
Chickpea Soup with Orzo & Greens
Ingredients
- 4 Tbsps olive oil, more for drizzling
- 6 medium carrots, peeled and chopped
- 2-3 fennel bulbs or 6 celery stalks, chopped
- 3 medium onions, chopped
- 6 garlic cloves, minced
- Pinch of red-pepper flakes
- 2 Tbsps minced fresh rosemary (optional)
- 6-8 cups vegetable broth (+ water, as needed)
- 3 15 oz cans chickpeas
- 2 cups roughly chopped cherry or grape tomatoes
- 1-½ cups whole-wheat or regular orzo or other small pasta
- 3 quarts loosely packed baby mustard greens or spinach or kale (about 1 lb)
- Salt and black pepper to taste
- Chopped scallions, for garnish (optional)
- 3/4 cups finely grated Parmigiano-Reggiano, plus more as needed (optional)
Instructions
- Heat olive oil on medium-high. Add carrots, fennel or celery, and onion. Cook until tender, about 5-7 mins.
- Add garlic, red-pepper flakes, and rosemary. Cook 2 mins, stirring.
- Add broth and bring to a boil. Once boiling, add chickpeas, tomatoes, and orzo.
- Reduce to a simmer and cover. Simmer 10 mins or until orzo is tender.
- Uncover and stir in greens, letting them simmer until soft, about 2 minutes.
- Add more water if needed and season with salt and pepper. Top with chopped
- scallions and grated cheese once in containers.
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, “Chickpea Soup with Orzo & Greens” and “Vegetarian.” 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.
- 5171 Manning Place NW (in the Palisades neighborhood in DC). NOTE: Soups dropped here must be vegetarian or Halal only, please.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 9:30 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- 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
