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

Vegetarian
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Yellow Onion
  • 2 tsp. Mirepoix Broth Concentrate
  • 2 Garlic Cloves
  • Info
    1 Ciabatta
  • 8 oz. Fire Roasted Diced Tomatoes in Juice
  • 2 Tbsp. Tomato Paste
  • Info
    8½ oz. Cooked Brown Rice, Farro, & Barley Blend
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    623
  • Carbohydrates
    92g
  • Fat
    20g
  • Protein
    23g
  • Sodium
    1744mg

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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 5

    Plate

    Plate with croutons and Parmesan

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