About the Dish

Per Serving
Calories 590
Total Fat 20 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 1020 mg
Total Carbohydrates 67 g
Dietary Fiber 12 g
Sugar 10 g
Protein 38 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


Comfort food evokes good memories and feelings. In the beer world, I can think of nothing more comforting than a classic stout: a beer that delivers chocolate and coffee flavors in a large malt bill that just makes you feel better. Minestrone soup, a classic stick-to-your-ribs comfort food deserves a classic stick-to-your-ribs stout as a complement. We recommend Blue Tarp Last Place Stout brewed in Decatur, Georgia.

Spatburgunder, Rheingau, Germany

This dish is all about vegetables, yet it’s the beefy broth that brings all the flavor. I would recommend a medium-bodied red wine to bridge the two worlds. Spatburgunder is simply the German word for Pinot Noir. It is savory and quaffable, with notes of bing cherries, herbs, and spice perfect for the minestrone soup.


MISE EN PLACE • Peel and dice onion. • Dice celery. • Peel and mince garlic. • Dice carrot. • Remove kale stems, and finely chop. Cut or tear leaves into bite-size pieces. • Rinse and drain beans.
• Place a sauce pot over high heat. Add 1 teaspoon olive oil. When oil is hot, add beef in 1/2-inch pieces. Cook without stirring until browned on bottom, 3-4 minutes. • Turn beef. Cook without disturbing until beef begins to brown on other side, 1-2 minutes.
Reduce heat to medium. Add onion, celery and garlic. Cook, stirring and scraping, until onion turns becomes translucent, 4-5 minutes.
• Stir in tomato paste. • Add carrot, kale stems, herb blend and 1/2 teaspoon kosher salt. Cook, stirring, until stems begin to become tender, 4-5 minutes. • Fold in kale leaves.
• Add 4 cups water, beans, pasta and bouillon cube. Increase heat to high. • When soup boils, reduce heat to low. Simmer, stirring occasionally, until pasta is tender, 15-20 minutes.
Taste and adjust seasoning as desired. Ladle soup into bowls, and enjoy!