Great Day Kitchen, 1/11/18 - Soup: Tomato Basil, Albondigas & Minestrone
Chef Cameron Ocheltree, from Tree of Life Café & Bakery, located at 2139 Kern St. in downtown Fresno, visited the Great Day Kitchen to prepare some delicious food.
Click here to visit Tree of Life Café & Bakery online or call (559) 663-7776.
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Tree of Life Café & Bakery also offers Soup Classes, so you can learn to make these soups at Tree of Life. The next classes are Friday, January 12th 6-8:00 p.m. and Saturday, January 20th 6-8:00 p.m.
- 2 Tbsp. Bari Brand Extra Virgin Olive Oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/3-pound green beans, trimmed and cut into ½-inch pieces (about 1 ½ cups)
- 1 tsp. dried oregano
- 1 tsp. dried basil
- Kosher salt and freshly ground pepper
- 5 cups diced tomatoes (in juice)
- 6 cups vegetable broth
- 1 15-oz. can kidney beans, drained and rinsed
- 1 cup elbow pasta
- 1/3 cup finely grated Parmesan cheese
- 2 Tbsp. chopped fresh basil
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion and cook until translucent, about 4 minutes.
- Add the garlic and cook 30 seconds.
- Add the celery and carrot and cook until they begin to soften about 5 minutes.
- Stir in the green beans, dried oregano, and basil, ¾ tsp. salt and pepper to taste; cook 3 more minutes.
- Add the diced tomatoes and vegetable broth to the pot and bring to a boil.
- Reduce the heat to medium-low and simmer 10 minutes.
- Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender about 10 minutes.
- Season with salt.
- Ladle into bowls and top with the Parmesan cheese and chopped basil.
Tomato Basil Soup
- 6 ½ cups diced tomatoes (with juice)
- 4 Tbsp. + 1 Tsp. Bari Brand Extra Virgin Olive Oil (divided)
- 2 tsp. Kosher salt (if using homemade or unsalted vegetable broth)
- 1 tsp. freshly ground black pepper
- 1 1/3 cup chopped yellow onion
- 2 Tbsp. minced garlic
- 1 Tbsp. + 1 Tsp. unsalted butter
- Pinch red pepper flakes
- 2 cups fresh basil leaves, packed
- ½ Tsp. (generous) dried thyme
- 22 oz. vegetable stock
- In a large stock pot, sauté 1 Tbsp. = 1 tsp. olive oil, 2 tsp. Kosher salt (if using unsalted broth), 1 tsp. ground black pepper, 1 1/3 cups chopped yellow onion, 2 Tbsp. minced garlic, 1 Tbsp. + 1 tsp. unsalted butter, and pinch red pepper flakes.
- Add 6 ½ cups of diced tomatoes (in juice), 2 cups fresh basil leaves, 3 Tbsp. olive oil, ½ tsp. (generous) dried thyme, and 22 oz. vegetable stock. Simmer for 40 minutes. Then use the immersion blender to blend all together.
- 2 lbs. ground beef
- ½ cup onion, chopped
- 1 cup raw rice
- 2 eggs
- ¼ cup flour
- 1 tsp. each: dried oregano, salt
- 2 tsp. each cumin, black pepper & minced garlic
- 5 Bay leaves
- 3 onions, cut into wedges
- 1 head of cabbage, cut into wedges
- 5 tomatoes, cut into wedges
- 1 bunch cilantro
- 2 potatoes, peeled and cut into wedges
- 2 carrots, sliced
- 3 stalks celery, sliced
- ½ cup beef broth
- 1 ½ gallons water
- Combine the ground beef, chopped onion, rice, eggs, flour, 1 tsp. dried oregano, 1 tsp. cumin & 1 tsp. salt.
- Form into golf-ball sized meatballs.
- Boil the water with 1 tsp. cumin, 2tsp. black pepper, & 2 tsp. minced garlic and Bay leaves for 10 minutes.
- Add the potatoes, carrots, and meatballs and boil gently for an additional 10 minutes or until the vegetables are tender and the meat is cooked.
- Then add the rest of the vegetables and gently boil till al dente (about 5-7 more minutes).
- Taste. Add more beef broth or spices, if desired.
*Albondigas Soup adapted from El Cid Restaurant recipe, John Roche, owner / Minestrone Soup adapted from a Food Network recipe by Ellie Krieger.