Join KindChef Alexa to make a Summer Minestrone (from Fields of Greens Cookbook.) 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.
Summer Minestrone
Ingredients
- 1 1⁄2 cup dried red beans, about 9 ounces, sorted and soaked overnight
- 18 cups cold water
- 6 bay leaves
- 6 fresh sage leaves
- 3 fresh oregano sprig
- 3 tablespoon extra virgin olive oil
- 3 medium-size red onions, diced, about 6 cups
- Salt and pepper
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 18 garlic cloves, finely chopped
- 3 small carrots, diced, about 2 1/4 cup
- 3 small red bell peppers, diced, about 2 1/4 cup
- 3 small zucchini, diced, about 2 1/4 cup
- 3/4 cup dry red wine
- 6 pounds fresh tomatoes, peeled, seeded, and coarsely chopped about 9 cups, or 3 28-ounce can tomatoes with juice, coarsely chopped
- 3/4 cup small pasta, cooked al dente, drained, and rinsed
- 1 bunch of fresh spinach or chard, cut into thin ribbons and washed, about 12 cups packed 6 tablespoons chopped fresh basil
- Grated Parmesan cheese
Instructions
- Drain and rinse the beans. Place them in a large saucepan with the water, 3 bay leaves, sage leaves, and oregano. Bring to a boil, reduce the heat, and simmer, uncovered, until the beans are tender, about 30 minutes. Remove the herbs.
- While the beans are cooking, heat the olive oil in a soup pot. Add the onion, salt, the dried herbs, and a few pinches of pepper. Sauté the onion over medium heat until soft, 5 to 7 minutes. Add the garlic, carrots, peppers, and zucchini and sauté for 7 to 8 minutes. Add the wine and cook for 1 or 2 minutes, until the pan is almost dry. Add the tomatoes, salt, pepper, and the remaining bay leaves.
- Simmer for 15 minutes, then add the pasta, spinach or chard, and beans with their broth. Season with salt and pepper to taste. Add the fresh basil just before serving. Garnish each serving with a generous tablespoon of Parmesan cheese.
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, “Summer Minestrone” 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
