top of page
  • Sister Clare Josef-Maier

Hearth & Table - February 20, 2020

Do you know the secret of a really great minestrone? Chef Ryan does! Check out the recipe below to see if you can spot the "huh... that's something I wouldn't have expected" element.

At Hearth & Table we strive to balance creating recipes students can use or modify for use at home, while also creating a meal for student diners that's a bit... nice. Something a little different, a little special, often loaded with produce. If you ever have a question about adapting a recipe, Chef Ryan is happy to talk food-talk anytime!


Serves 8


1⁄2 lb. pasta (shells or macaroni works well, but any works), cooked according to box instructions & tossed with olive oil or butter to keep from sticking

1 qt. veg or chicken stock (you can simmer this with parmesan cheese rinds for an hour, then strain out the rinds, for a lot of extra flavor)

1 stick unsalted butter or 1⁄2 cup olive oil

2 onions, diced

1⁄2 head garlic, cloves peeled & sliced

1 tsp dried basil

1⁄2 tsp dried oregano

1⁄2 tsp dried thyme

3 carrots, peeled & diced

1 small can green beans, drained

2 small cans garbanzo or kidney beans, drained

1 large (28 oz) can diced tomatoes, plus juice

Salt & pepper to taste

Optional garnishes:

Fresh basil, chopped finely or cut into chiffonade

Shredded or freshly grated parmesan cheese


1. In a large pot, heat the butter or olive oil over medium heat, then add the onions. Cook 10-15 minutes, until lightly browned & translucent. Add the garlic and cook 5 minutes more.

2. Add the dried spices and carrots, and cook 7-8 minutes more, stirring often.

3. Add the green beans, garbanzo/kidney beans, and tomatoes, and simmer for 15-20 minutes, until the carrots are softened but not mushy. Season to taste with salt & pepper.

4. Just before serving, add the pasta into the soup and simmer for another 2-3 minutes. Serve, topped with the optional garnishes, if desired.

Balsamic fruit & berry crisp

Serves 6


1 lb frozen berries

1-11⁄2 lbs fruit, any (experiment & see what you like... almost everything works)

2 T sugar

2 T balsamic vinegar

1 stick butter, melted

1/2 C brown sugar

3 C old-fashioned oats

1/2 t salt


1. In a large bowl, combine the berries & other fruit with 2 T sugar and 2 T balsamic vinegar. Allow to macerate (and thaw) at room temperature for 30-60 minutes.

2. Preheat oven to 375 degrees.

3. Combine the butter, oats, brown sugar and salt into a chunky crisp topping.

4. In a baking dish, pour the berries and liquid in the bottom, and make an layer of crisp topping to cover. Bake for 30-45 minutes or until the crisp topping is golden. Serve as-is or with ice cream. Careful, it'll be hot for a while!

11 views0 comments

Recent Posts

See All

Creamy mushroom & lentil stew, vegan peach cobbler

We love to empower students to get bold and creative, and one way our chefs have done that is by curating their own recipes. But we also want to remind you that the world is your oyster - we publish g


bottom of page