NEW Knife Skills + Minestrone Soup Project

Looking to master knife skills and build a solid foundation in the kitchen? This class is perfect for beginner cooks and anyone wanting to improve their food preparation techniques.

In this hands-on session, you'll learn essential cooking basics – the very fundamentals taught on the first day of culinary school! We'll focus on proper knife techniques, ensuring you feel comfortable and confident using a knife safely and effectively.

You'll put your newfound skills to use by creating a delicious and healthy minestrone soup. This classic dish is a fantastic way to practice dicing, mincing, and other crucial knife cuts.

Beyond technique, you'll be introduced to important kitchen terms, including "mirepoix," giving you a glimpse into the world of French culinary terms.

I'll guide you patiently through each step, allowing you to learn at your own pace and build a strong understanding of how to use your knife correctly. By the end of this class, you'll feel significantly more confident in the kitchen and inspired to cook more!

Here's what you'll need:

• 2 Tbsp. olive oil
• 1 large Vidalia or yellow onion
• 1 small zucchini
• 1 medium carrot
• 1 stalk celery
• 2 garlic cloves
• 4 cups (32 oz.) vegetable broth
• 3/4 cup small macaroni or small shell pasta
• 1 14.5 oz. can diced tomatoes (no salt added)
• 1 15-oz. can red kidney beans
• 1 15-oz. can northern white beans, navy beans, or cannellini beans
• 1 bay leaf
• 1 tsp. dried basil
• 1/2 tsp each dried thyme, dried oregano, and black pepper
• 2 Tbsp. fresh chopped parsley
• 1/2-1 tsp. salt
• Grated parmesan cheese (optional)