Join KindChef Deb to make a Italian Zucchini Soup (based on this recipe from Sip and Feast.) 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 any place 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.
Italian Zucchini Soup
Ingredients
- 1 1/2 pounds spaghetti broken into bite- size pieces
- extra virgin olive oil to cover bottom of pan, generously, plus more for serving
- 3 medium onions diced
- 2 heads garlic, chopped
- ¾ teaspoon crushed red pepper flakes, optional
- 6 large zucchinis, cubed
- 4 yellow squash, cubed
- 3 14 ounce cans plum tomatoes, crushed
- 18 cups water
- 2-3 cans beans (cannellini, chickpeas, or can use a combination)
Notes
- 14-ounces of plum tomatoes is equal to half a standard American can. Alternatively, you can use 3-4 fresh plum tomatoes that have been blanched to remove the skins.
- Any small pasta can be used, but broken spaghetti or linguine work really well for this dish.
- For more flavor, Parmigiana rinds can be cooked in the soup while simmering (but then mark your soup “Vegetarian” not “vegan”
- For more flavor, can use broth, or a combination of broth and water
Instructions
- Bring a large pot of salted water to boil.
- Heat a large pot to medium-low heat and add the olive oil along with the onions. Saute for 4-5 minutes or until soft then add the garlic and cook for 1-2 minutes longer or until lightly golden.
- Add the hot red pepper flakes and cook for 30 seconds more then add the zucchini and squash. Turn the heat to medium and saute for about 10 minutes or until fairly soft.
- Add the tomatoes and beans to the pot and continue to cook for a few minutes. Season with salt and pepper then add the water (or broth if you are using) and bring to a simmer.
- Cook the broken spaghetti (or other pasta) until al dente.
- Once simmering taste test the soup and season with more salt and pepper if necessary. Once satisfied, turn off the heat and add the al dente broken spaghetti, basil, and parsley. Mix together.
- If the soup is too thick add a bit more water. Serve the soup in bowls with a drizzle of extra virgin olive oil and grated Pecorino Romano cheese along with crusty Italian bread on the side. Enjoy!
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, “Italian Zucchini Soup” and any relevant food allergy info. 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.
- 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, 10 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.
- 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).
- 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
