Meal Kit
Farro Ribollita with Shaved Parmesan and Ciabatta Croutons
with Parmesan and garlic ciabatta croutons
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Nigel Palmer
In Your Box (serves 2)
- 1 Yellow Onion
- 2 tsp. Mirepoix Broth Concentrate
- 2 Garlic Cloves
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1 Ciabatta
- 8 oz. Fire Roasted Diced Tomatoes in Juice
- 2 Tbsp. Tomato Paste
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8½ oz. Cooked Brown Rice, Farro, & Barley Blend
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2 oz. Shredded Parmesan Cheese
- 8 oz. Carrot
- 3 oz. Chopped Kale
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.
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Nutrition (per serving)
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Calories623
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Carbohydrates92g
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Fat20g
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Protein23g
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Sodium1744mg
Recipe Steps
Before You Cook
Cooking Guidelines
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
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1 Make croutons
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.
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2 Prepare ingredients
While croutons bake, peel, trim, and cut carrot into ¼" dice. Halve and peel onion. Cut halves into ¼" dice. Mince garlic.
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3 Start soup
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.
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4 Finish soup
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.
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5 Plate
Plate with croutons and Parmesan
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