Meal Kit
Hearty and Comfy Bean & Kale Soup
topped with herby gremolata
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Walnuts), Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Vegetarian
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 15 oz. Cannellini Beans
- 8 oz. Carrot
- 4 oz. Cremini Mushrooms
- 3 oz. Shredded Kale
- 2 oz. Creme Fraiche
- ¼ cup Panko Breadcrumbs
- ½ oz. Walnut Halves
- ⅖ oz. Mushroom Broth Concentrate
- ¼ oz. AP Flour
- ¼ oz. Parsley
- 2 Garlic Cloves
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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Calories560
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Carbohydrates69g
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Net Carbs62g
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Fat24g
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Protein21g
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Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Potato Masher
- 1 Peeler
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
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Coarsely chop walnuts.
Peel, trim, and cut carrot into 1/4" half-moons. If carrot is larger than 1" in diameter, halve before slicing.Cut mushrooms into 1/4" slices.Stem and mince parsley.Mince garlic.Drain and rinse beans in a colander/strainer. Transfer to a mixing bowl and lightly mash until chunky. Some whole beans are OK. -
2 Make the Gremolata Topping
Place a small non-stick pan over medium heat add 1 tsp. olive oil.
Add panko to hot pan and stir occasionally until golden-brown and toasted, 1-2 minutes.Stir in walnuts, parsley, and a pinch of salt until combined, 30-60 seconds.Remove from burner. -
3 Cook the Carrots
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir often until slightly browned, 4-6 minutes. -
4 Add the Kale and Mushrooms
Add 2 tsp. olive oil and kale to hot pan. Stir occasionally until kale is wilted, 2-3 minutes.
Add mushrooms, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until mushrooms are browned, 4-6 minutes. -
5 Add Broth and Finish Dish
Add garlic and flour to hot pan. Stir often until no dry flour remains.
Add beans, mushroom base, 2 cups water, and creme fraiche. Stir to combine and bring to a simmer.Once simmering, stir occasionally until broth is slightly thickened, 3-4 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, garnishing soup with gremolata topping. Bon appétit!
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