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Italian Butter Bean Soup

This recipe was served at CUESA’s 2013 Winter Cocktails of the Farmers Market.

Serves 4 to 6


2 leeks, chopped
3 medium carrots, chopped
2 stalks celery, chopped
1½ cups dried Italian butter beans (or Gigante), washed and soaked for at least 1 hour
7 cups vegetable or chicken stock or water
2 teaspoons fresh thyme leaves
Salt and pepper to taste
1 tablespoon chopped fresh parsley

The World's Best Latkes

A version of this recipe originally appeared on the Beer & Nosh blog.

If you scale the recipe up, make each batch in succession, so your potatoes don’t turn brown.

Serves 6


3 heaping tablespoons matzo meal
1 heaping tablespoon potato starch
1 tablespoon Kosher salt
1 dash freshly grated pepper
3 large eggs
8 medium potatoes (Russets work well)
1 large yellow onion
Vegetable oil



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »