In 2023, Seattle-based food equity nonprofit Tilth Alliance delivered 26,319 Good Food Bags to South Seattle families, each filled with organic produce from small farms across the state, of which 51% were BIPOC owned/operated. The Good Food Bags program prioritizes sourcing from immigrant and refugee farmers, BIPOC, female, and LGBTQ+ farmers — all marginalized members of the agricultural web. Each bag also includes recipes.
Tilth Alliance shared its three favorite Good Food Bag recipes with us this week through their newsletter. Here’s the second recipe, a Classic Minestrone Soup. Full-bodied and chock full of veggies, its guaranteed to bring warmth and several thumbs ups around your table during the cold months ahead. Stay tuned for other Tilth Alliance favorites, including Minestrone Soup and Kale with Garlic soon.
Classic Minestrone Soup
Recipe from CookieandKate.com
Prep and cook time: 1 hour and 5 minutes
Ingredients:
4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped ¼ cup tomato paste
2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
4 cloves garlic, pressed or minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
4 cups (32 ounces) vegetable broth
2 cups water
2 bay leaves Pinch of red pepper flakes
1 cup whole grain orecchiette, elbow or small shell pasta
1 can (15 ounces) Great Northern, mayo coba, or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans
2 cups baby spinach, chopped kale or chopped collard greens
2 teaspoons lemon juice
Salt and pepper to taste
Freshly grated Parmesan cheese, for garnishing (optional)
Directions:
- Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
- Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
- Pour in the diced tomatoes and their juices, broth and water. Add 1 teaspoon salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
- Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
- Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.
- Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt as needed. Garnish bowls of soup with grated Parmesan.
