This week we made a classic Italian soup, minestrone. It was a particularly fun week because one of our students brought in a giant summer squash for us to use! It fed us all week long.
By now, our chefs really understand the building blocks of soup and focus on getting the onions prepped first and browning in the pot. We added a mix of seasonal vegetables donated from Bi-Rite Market and of course our new best friend, the zucchini, followed by Great Northern beans, vegetable stock, and pasta.
We garnished the soup with fresh herbs and freshly grated parmesan. It’s been feeling very cozy in the kitchen by the time we eat in our after-school program due to the time change and the earlier sunset. We are so thankful for the time and space to make a meal and share it together during this holiday season. One of the best parts of class is having enough soup left over to feed all of the YMCA staff and other students who want to enjoy all of our chefs’ hard work!