At last month’s Agency Conference, our agencies got a sneak peek at some of the exciting new ideas we will be exploring with our partner Le Cordon Bleu College of Culinary Arts.
In last session of the day, Chef David Frattini cooked up a wonderfully healthy and easy minestrone soup. He did a great job of incorporating ingredients that are regularly donated to the Foodbank like dry pasta, canned tomatoes and beans with fresh vegetables that Foodbank staff work to secure from across the country.
Thank you to the Le Cordon Bleu College of Culinary Arts and Chef Frattini for coming out to do this demonstration for our agencies to share with their clients. We’re on a mission at the Foodbank to bring in more fresh fruits and vegetables that can be combined with shelf-stable donations to make healthy meals for those in need.
We look forward to sharing more of great recipes and proper cooking techniques with our agencies and clients soon!
Live Cooking Demonstration by Chef David Frattini, CFSE
Yield: 24 eight-ounce servings
|4 Fluid Ounces||Vegetable Oil|
|1 Pound||Yellow Onion, Small Dice|
|8 ounces||Celery, Small Dice|
|8 Ounces||Carrot, Small Dice|
|2 Teaspoons||Garlic, Minced|
|8 ounces||Green Cabbage, Julienne|
|8 Ounces||Zucchini, Medium Dice|
|8 Ounces||Yellow Squash, Medium Dice|
|1 Pound||Canned Tomatoes, Diced With Juice|
|5 Quarts||Chicken Stock or Vegetable Stock|
|6 Ounces||Dried Pasta, Such As Macaroni or Orzo|
|1 ½ Pounds||Canned White Beans
Cooked, Drained, and Rinsed
|½ Cup||Fresh Basil, Chiffonade|
|1 Cup||Parmesan Cheese, Grated|
|2 Loaves||Baguette, Bias Cut, ½-inch Thick Slices|
|½ Cup||Olive Oil|
|4 Cloves||Fresh Garlic, Whole|