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Example of how tuscan minestrone arrives
How it arrives, frozen. Example photo.
Tuscan Minestrone, an example of the dish
How it looks when it's ready to eat. Example photo (RASA DIBALIK LENSA / Unsplash).

This is an example listing. Real cooks add their own photos of both.

Tuscan Minestrone

White beans, kale, small pasta and a parmesan-free broth that still tastes like Sunday.

  • Vegan
  • Dairy-free
  • Low-waste packaging

New, no reviews yetby Green Table

Made by Joon

Green Table · The Annex and Yorkville · Commercial kitchen

“Sunday soup was how my family used up whatever was in the garden at the end of summer. I keep it simple, with beans, greens and a bit of rosemary.”

Joon trained as a pastry cook and makes every cashew ricotta and mushroom ragù from scratch in a shared commercial kitchen. The kitchen is fully vegan, so there is no cross-contact with meat or dairy.

See everything Joon makes

The recipe

How Joon makes it. 30 min active, 1 h 30 min cooking (plus overnight soak), plus cooling.

Ingredients

  • 300 g cooked white beans (from 130 g dried)
  • 200 g kale, stems removed, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 400 g crushed tomatoes
  • 80 g small wheat pasta (ditalini)
  • 3 tbsp olive oil
  • 2 sprigs fresh rosemary
  • 1 1/2 tsp salt
  • 1 L water

Method

  1. 1Soak the dried white beans overnight. Drain, cover with fresh water and simmer 50 to 60 minutes until tender. Drain.
  2. 2Warm the olive oil in a large pot. Cook the carrots and celery with the whole rosemary sprigs 8 minutes over medium heat.
  3. 3Add the tomatoes, the water and the salt. Simmer 20 minutes.
  4. 4Add the beans and kale. Simmer 10 minutes until the kale is tender, then take out the rosemary stems.
  5. 5Cook the pasta separately in salted water for 4 minutes, until only half done. Drain and add to the pot for the last 2 minutes.
  6. 6Adjust the salt. Cool in shallow pans until under 5 °C within 2 hours.
  7. 7Pour 1.2 kg into each container, leaving 2.5 cm at the top. Seal, label and freeze.

The label on your container

Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.

Guilt Free TakeoutBatch GT-0321

Tuscan Minestrone

Ingredients: White beans, kale, carrot, celery, tomato, wheat pasta, olive oil, rosemary, salt.

Contains: wheat

Net weight
1.2 kg
Portions
3
Prepared and frozen
Oct 20, 2026
Reheat until
74 °C / 165 °F inside

Prepared by
Green Table
The Annex and Yorkville, Ontario
Commercial kitchen

Keep frozen

Allergens and diet

Contains: wheat

This kitchen also handles soy, tree nuts, sesame. Cross-contact is possible, and a home kitchen is not an allergen-free environment.

Heating and storing

Keep frozen until you're ready to cook or reheat it.

Thaw overnight in the fridge, or tip the frozen block into a pot with a splash of water and heat gently, covered, until it melts. Bring to a simmer so it is steaming hot and 74 °C / 165 °F throughout. Serve with a drizzle of olive oil and good bread.

Keeps: Freezer: 3 months. Once thawed, keep in the fridge and eat within 4 days. The pasta softens as it sits, which is why I undercook it. Do not refreeze.

Packaging

Returnable glass jar

Bring the jar back at your next pickup and the cook credits your deposit.

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