After 10 years of working in restaurants and hotels, I want to share with you some cooking basics I learned my first day of culinary school.

This class is for beginner cooks or someone interested in learning proper knife techniques. You'll learn how to use a knife and put it to use making a healthy minestrone soup.

You'll also learn some kitchen terms like "mirepoix" to give you an introduction to French culinary terms.

I patiently walk you through each step so you can take your time as you use your knife correctly.

After this class you will feel more confident using a knife, and hopefully will want to cook more!

Ingredients you will need: 30-Minute Minestrone

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
¾ cup small macaroni or small shell pasta
1 14.5 oz. can diced tomato (no salt added)
1 15-oz. can red kidney beans
1 15-oz. Can northern white bean, navy, or cannellini beans
1 bay leaf
1 tsp. Dried basil
½ tsp each dried thyme, dried oregano, and black pepper
2 Tbsp. fresh chopped parsley
½-1 tsp. Salt
Grated parmesan cheese (optional)

Irina-Niki

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