Sustainable & Delicious Eating

Panzanella Soup

Words by Justin Butts Recipe by Kayla Butts Photos by Rachel Benevides

Food waste is a global problem with a local solution. Food waste costs billions each year in lost resources and landfills. Plus, wasting food means losing flavors, but consumers can play a role in assisting in that change.

A U.N. report estimates that $750B of food is wasted across the globe each year. The nutritional or regenerative compost value of this food is lost as it rots in expensive landfills. An additional staggering fact is that more than a quarter of arable farmland worldwide is growing food that is ultimately wasted. Roughly 40% of this food waste occurs in homes. That means each household can assist in solving this problem while saving money and eating better all at the same time.

Sustainable eating begins with supporting sustainable farming and fishing. Shopping local suppliers not only saves the planet, but the ingredients are also much more nutrient dense and incredibly flavorful. Once these exceptional ingredients are incorporated into a kitchen, it’s up to the consumer to stretch them as far as possible with sustainable recipes.

Once aware, many small steps can easily be taken to eliminate food waste, from sourcing local ingredients to using those ingredients more thoughtfully and creatively. For instance, turn carrot and radish tops into amazing pesto. Transform onion skins and turnip peels into vegetable broth. Elevate leftovers into something new and beautiful, instead of a lukewarm has-been.

This Panzanella soup is more formula than recipe. Any of its vegetables and herbs can be replaced with whatever is on hand. The flavor combinations are endless, and veggies past their prime actually add flavor and depth.

Panzanella may be one of the oldest food-saving recipes in history. Stale bread and overripe tomatoes go together so well that it’s almost as if this dish was invented by nature.

Doing good for the planet has never been so delicious. In doing so, there’s an opportunity to save money, reduce waste, and maximize flavor with these easy and sustainable recipes.

Panzanella

Serves: 4
Prep time: 25 minutes

Ingredients:
4 c. stale French bread, cubed
2 c. tomatoes, roughly diced
Optional: 2 cucumbers, cubed
¼ c. extra-virgin olive oil
1 c. basil, stems removed, chiffonade
1 t. salt
1 t. cracked pepper

Directions: In a large bowl, combine bread, tomatoes, (and cucumbers if using), and basil. Drizzle bread mixture with olive oil while tossing to distribute evenly over bread. Season with salt and pepper and toss salad once more. Serve at room temperature.

Sustainable ‘Kitchen Sink’ Soup

Makes: about 3-4 quarts
Prep time: 10 minutes
Cook time: 35 minutes

Ingredients:
2 T. butter
2 T. olive oil
1 large onion, sliced
3 garlic cloves
4 russet potatoes, peeled and roughly
chopped
3 c. of any vegetables past their prime,
including but not limited to greens,
lettuce, cabbage, carrots, beans, peas,
beets, turnips, radishes, corn, celery,
peppers, artichokes, broccoli, etc.
Optional: hard cheese rinds
5-6 c. chicken stock (enough to mostly
cover vegetables)
1 c. heavy cream
2 bay leaves
2 t. salt
1 t. cayenne pepper
¾ t. poultry seasoning
½ t. thyme
¼ t. nutmeg

Directions: In a 6-quart pot, heat butter and olive oil over medium heat. Cook onions in oil mixture until fragrant, about 4 minutes. Add garlic and cook an additional minute. Toss in remaining vegetables and any cheese rinds you have on hand, and fill pot with enough chicken stock until vegetables are mostly submerged. Increase the temperature to high heat until mixture boils, decreasing heat as necessary to prevent boiling over. Continue to cook the soup, stirring occasionally, until vegetables are tender.

Remove soup from heat. In a small pot, heat cream over medium low heat until a few bubbles start to emerge. Add warm cream to vegetable soup. Using a hand blender, puree the soup until smooth. Add more broth if the soup is too thick. Serve hot with a crusty bread.