Sharon N’Diaye is my friend who hosts the Cooking with Kids class at The Ajna Center for Wellness here in Croton. I love Sharon’s approach to getting preschoolers involved in the preparation of their own meals!
This is part two of a two part series on Sharon’s classes.
Our next recipe is for warm, comforting white bean and vegetable soup! We needed 2-3 cloves garlic, 1/2 package of organic spinach, 2 carrots and 1/2 lb (or half can) of white beans. Salt, pepper, your oil of choice (we used olive oil) and 2 cups of broth of your choice (we used chicken broth).
Our little chefs cut up some garlic, and then they cut spinach and (parboiled) carrots and mashed up some white beans. Some used a masher and some liked to squish them with their fingers. Whatever technique you opt for, so long as they get into the pot, it doesn’t really matter taste-wise!
I sauteed the spinach in the garlic and olive oil and seasoned with salt and pepper, then our chefs helped me put the veggies and beans into the pot. I sauteed them all up together a minute or two then added the broth to cover the bean mixture an inch or two. I boiled for 5 minutes and simmered for 10 minutes. You can simmer longer if you like for a fuller flavor.
Then, voila! Soup is ready!
Ingredients for White Bean Vegetable Soup:
2-3 Cloves garlic
1/2 Package of organic spinach
2 Parboiled carrots
1/2 lb (or half can) of white bean
2 Cups of broth (chicken or vegetable for vegan option)
I hope you like these recipes, and even if you don’t make them with neither a roomful of kids or any kids, they’ll still taste good! To find out more about Cooking With Kids, at the Ajna Center for Wellness & Community in Croton, contact email@example.com
. We have classes Mondays, Thursdays and Saturdays at 10:30 am.