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
A note about serious food allergies
Winter weather calls for low-fuss meals that pack flavor and warmth. This nourishing take on a classic French soup features fiber-packed kale and cannellini beans in an aromatic broth of tomato, chili, and thyme that’s spiked with white wine. We top it all off with creamy Cheddar cheese for the perfect supper in a bowl.
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.
You Will Need
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Coarsely chop kale. Mince garlic. Peel and cut onion into a fine dice. Stem thyme and coarsely chop leaves. Rinse and drain cannellini beans.
Deglaze the Garlic and Onion
In a medium pot over high heat, warm 1 Tbsp. olive oil. Once warm, add the onion and garlic and sauté until translucent and aromatic, about 5–6 minutes. Once cooked, add half of the white wine (this technique is called "deglazing") and simmer for another 2 minutes.
Start the Broth
In the same pan with the garlic, onion, and white wine, add the bouillon cube and 1 cup water. Whisk together over medium heat until the bouillon cube has entirely dissolved. Once dissolved, add the drained cannellini beans.
Finish the Broth
Add the remaining white wine, chili powder to taste, canned tomatoes (with the juice from the can), thyme (reserving a pinch for garnish), and kale and bring to a boil over high heat. Once boiling, reduce the heat to low and allow to simmer for 5–10 minutes, or until ready to serve. Season to taste with salt and pepper.
Plate the Dish
Ladle the stew into shallow bowls. Top with shredded cheese and the remaining thyme.
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