A Fresh Take on Minestrone From Olivewood Gardens by Various Authors on Creators.com

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A Fresh Take on Minestrone From Olivewood Gardens

By Chris Ross

A couple of weeks ago, I toured the 1-year-old Olivewood Gardens and Learning Center in National City, Calif., where local elementary school children get the opportunity to do hands-on science and nutrition classes, gardening and cooking.

While I was there, chef Sara Polczynski, formerly pastry chef for the Cohn Restaurant Group and currently with the San Diego Community College Continuing Education Program, was cooking up an aromatic batch of minestrone soup for a lucky group of sixth-graders.

Polczynski is one of a number of volunteer chefs who donate their time and materials to cook for students at Olivewood, demonstrating how to make good use of fresh produce grown on the grounds. After observing and sampling the cooking, the students are given a copy of that day's recipe to take home.

SARA POLCZYNSKI'S MINESTRONE SOUP

1 tablespoon olive oil

1 leek, chopped

1 large carrot, cut into 1/2-inch dice

1/2 pound yams, diced

3 garlic cloves, chopped fine

4 cups (1 box) chicken broth (preferably low-salt)

1 teaspoon dry Italian seasoning

1 can of beans, such as cannellini, garbanzo or kidney, drained

1 can tomatoes, chopped coarse, retaining juice

1/2 pound (about 4 cups) hearty greens, such as cabbage, kale or chard, rinsed and drained, stems discarded, and leaves chopped

Salt and pepper, to taste

Freshly grated parmesan

Serves six

In a heavy kettle, heat the oil over moderate heat, add the leek and cook the mixture, stirring, until the leek is softened.

Add carrot, yams and garlic, and cook the mixture, stirring, for 4 minutes. Add the broth and Italian seasoning and cook until all of the vegetables are softened. Add the beans and tomatoes and their juice, and cook the mixture, simmering uncovered, for about 15 minutes.

Stir in the greens, and cook until all the greens are wilted. Season with salt and pepper.

The soup may be made three days in advance and kept covered and chilled. Reheat the soup, thinning with water if desired. Sprinkle parmesan on soup to serve.

Chris Ross writes for The San Diego Union-Tribune.

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