Nancy’s minestrone recipe is a cold-weather wonder that will feed friends, family and your soul all year long. Thickened with beans and orzo, and flavored with pancetta and Parmesan, this hearty soup features a cornucopia of vegetables, freezes beautifully and can be easily tweaked to suit vegetarians or vegans. Of course, no soup is complete without a great loaf of homemade bread. Nancy will share the simple techniques for preparing and baking a rustic round of No-Knead Bread to accompany your meal.
With gluten; optional meat and dairy; no eggs.
About the instructor: Nancy is an award-winning food writer and radio personality who learned much of what she knows about food during her first career — waiting tables. Seattle readers know her as the mouth that scored — for the better part of two decades — as restaurant critic and food columnist for the Seattle Times. When she’s not in her kitchen conjuring recipes and rejoinders shared weekly as “Food for Thought” on Seattle NPR-member station KNKX, you’ll find her prowling the aisles of PCC gathering inspiration for dinner.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Wednesday, November 11, 4:00 - 5:30 pmRegister for class