Let's make Minestrone, using pantry staples, and odds and ends from your vegetable drawer. The second part of our session will discuss a classic Italian technique for leftover Minestrone called Ribollita.
Chef Eric Lee is the Slow Food Nations Zero Waste Commisary Kitchen Chef. He is also the Executive Chef at Acreage by Stem Ciders. A 23 year veteran of kitchens and has dedicated his career to farm to table and waste mitigation in Colorado. Welcome to our home kitchen!
Large Pot (6qt).
Stock, as available
Ingredients, as available and easily substituted, some ideas:
Carrots, Onion, Cabbage, Chard, Kale, Garlic, Dried or Canned Beans, Savory Herbs, Bread, Hard rind cheese, Eggs, Salt.
Please know this recipe is infinitely adaptable, join us with whatever you have available.
Good for Kids? Yes!