Farro Ribollita with Shaved Parmesan and Ciabatta Croutons
with Parmesan and garlic ciabatta croutons
Prep & Cook Time:60+ min.
Cook Within:7 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cut or tear ciabatta into small bite-sized pieces and place onto prepared baking sheet. Drizzle with 1 tsp olive oil and mix to evenly coat.
Place in oven and bake until browned, 5-9 minutes.
While croutons bake, peel, trim, and cut carrot into ¼" dice.
Halve and peel onion. Cut halves into ¼" dice.
Place a medium pot over medium heat with 2 tsp oil. Add carrot, onion, ¼ tsp salt and a pinch of pepper and cook while stirring until almost tender 3-4 minutes. Stir in garlic and tomato paste and cook until aromatic, 30-60 seconds.
Add diced tomatoes, brown rice blend, mirepoix packet, 3 cups water water, ¼ tsp salt and a pinch pepper. Bring to a boil, stir in kale, and cook until kale is tender, 3-5 minutes.
Plate with croutons and Parmesan
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