Join KindChef Deb to make a Soupe au Pistou (based on this recipe from Food52 by Jody Williams.) 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.
Soupe au Pistou
Ingredients
- 6 cups dried cranberry or cannellini beans (or a mix), soaked overnight and drained
- 6 celery stalks, diced
- 6 large carrots, peeled and diced
- 3 medium yellow onions, peeled and diced
- 3 fennel bulbs, including the light green stems, diced
- three 15-ounce cans whole peeled tomatoes, seeded if you like and chopped
- 18 large outer escarole leaves, torn into pieces (or another hardy green, like kale)
- 3 large handfuls green beans, trimmed and cut in half crosswise
- 3 leeks, white and light green parts only, thinly sliced
- 6 small zucchinis, diced
- Pinch red chili flakes, plus more as needed
- Coarse salt
- 6 cups fresh basil leaves, washed and dried
- 1 1/2 cups extra-virgin olive oil, plus more for serving
- 1 1/2 cups grated Parmigiano-Reggiano cheese, plus more for serving
Instructions
- Place the soaked beans, all of the vegetables, the chili flakes, and 1 1/2 tablespoons of salt into a large soup pot. Cover with cold water, then add 6 additional cups of water.
- Bring the mixture to a boil, lower the heat, and allow it to simmer until the beans are tender, about 1 hour, adding more water as the soup cooks if it gets too dry or too thick at any point. Season the soup to taste with additional salt and chili flakes, if necessary.
- Meanwhile, pulse the basil, salt, and Parmigiano-Reggiano together in a food processor and stream in the olive oil to make the paste. Season the pistou with additional salt, if necessary, and set it aside. A thin layer of olive oil poured on top will prevent the pistou from browning.
- Serve the soup hot, topped with a generous drizzle of olive oil, a big spoonful of the pistou, and a handful of grated Parmigiano-Reggiano.
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, “Soupe au Pistou” 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)
- 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 Monday-Friday 8am-4pm and Saturdays 6am-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
