Join us online for KindSoup for Students as we make a Burst Cherry Tomato Orzotto w/Basil, Arugula and Cannellini Beans (based on based on this recipe from the NYT).
We’ve added white beans to this delightful dish to add more protein and make it a one-pot meal! “Cherry tomatoes are first cooked down with aromatics until they burst and their juices thicken. This concentrated tomato mixture fortifies the broth, imparting its flavor to the orzo. Stirring every minute or so releases the pasta’s starch, while a pat of butter makes this dish silky and that much more reminiscent of a saucy risotto. The orzotto is only as good as the tomatoes you use, so be sure to use the best ones you can get your hands on. Topping each serving with a handful of arugula is a wonderful way to incorporate more greens and add a bit of fresh, peppery zing.”
After completing your soup, and sharing some with your family, freeze and label the rest for donation, then drop off at one of our participating food assistance providers.
Students can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others. There is a maximum of 8 quarts that can qualify for any given day (4 hours). Most recipes render at least 6 quarts of soup, 3 SSL hours.
In order to receive SSL Hours
- take a picture during preparation and at delivery
- report on where you shared your KindSoup
- Complete this SSL Form
Burst Cherry Tomato Orzotto with Basil, Arugula and White Beans
Ingredients:
- 1/3 cup olive oil
- 3 large shallots, chopped (about a cup)
- Salt
- 1 head garlic – grated
- 1 tsp crushed red pepper, to taste
- 4 ½pounds cherry tomatoes
- 3 cups tightly packed fresh basil leaves, roughly chopped, plus 1 sprig
- 2 pounds orzo
- 4-6 cans (or 1 1/2 lb dry – precooked) cannellini (or other white) beans
- 3 quart (12 cups) low-sodium vegetable broth (more as needed)
- 2 cups grated Parmesan, plus more for serving
- 3 Tablespoons unsalted butter
- 1 lemon, juiced (more to taste)
- Arugula, optional topping for serving
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the shallots, some salt and cook, stirring often, until the shallot is translucent and fragrant, 4-5 minutes. Add the garlic and crushed red pepper and cook, stirring constantly, until fragrant, another minute or so more.
- Add the tomatoes, basil sprig and 3 cups water and cover the pot. Increase the heat to medium-high and let cook, covered, until the tomatoes are very soft and easily burst when pressed with a wooden spoon or spatula, about 10 minutes.
- Use the back of a wooden spoon or spatula to press the tomatoes against the side of the pot until all the tomatoes are broken down. Adjust the heat as needed to maintain a steady yet gentle boil.
- Cover and continue to cook, stirring occasionally, until the tomato liquid has thickened, slightly deepened in color and reduced by about half, 10-12 minutes. The mixture will go from very brothy to a tomato soup-like texture.
- Stir in the orzo, broth and some salt and bring to a boil over high heat. Lower the heat to maintain a simmer and cook, stirring every minute or two and making sure to scrape the bottom of the pot to prevent sticking, until the orzo is tender and saucy, 10-13 minutes more. Add the beans and stir it around to be well blended.
- Remove the pot from the heat and discard the basil sprig. Stir in the Parmesan, butter, lemon juice and chopped basil until silky and evenly combined. Season to taste with salt as needed. Serve immediately, topped with fresh arugula and more Parmesan, as desired.
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!
STUDENTS:
Prior to our Sunday’s cooking session:
- Confirm your participation by signing up at the bottom of this page
- Gather your ingredients
- Make sure that you have either a Soup Pot large enough to hold all of this soup, or two smaller ones that will together hold it all
- Have 6 quart sized plastic soup containers with tight fitting lids (ask your neighbors if you could have theirs rather than them recycling them – they will be thrilled)
Have all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin.
Everyone’s first name should identify them on our zoom screen please.
See you soon!!
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, “Burst Cherry Tomato Orzotto w/Basil and Cannellini Beans ” and any relevant food allergy info (which we will discuss on the call). As soon as is convenient, drop containers of frozen soup off at one of the following participating food assistance providers, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time. You will report all KindSoups that you shared – with to the food assistance organization, or to those people whom you know.
- 5171 Manning Place NW (in the Palisades neighborhood in DC).
- 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 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
- So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
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
Online KindSoup for Students
Date: October 5, 2025
