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.
You Will Need
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
Prepare the Ingredients
Peel and halve shallot. Slice thinly.
Trim zucchini ends, quarter, and cut into ¼" dice.
Thinly slice mushrooms.
Cook the Vegetables
Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pot and stir occasionally until browned, 4-5 minutes.
Add half the garlic (reserve remaining for bread), shallot, and zucchini and stir occasionally until slightly tender, 3-4 minutes.
Start the Soup
Add tomatoes, 3 cups water, mirepoix base, ¼ tsp. salt, and pinch of pepper. Bring to a boil.
Finish the Soup
Once boiling, add pasta to hot pot. Stir occasionally until pasta is tender, 8-9 minutes.
Stir in beans. Remove from burner.
While soup cooks, make garlic bread.
Make Bread and Finish Dish
Top cut sides of bread with 1 tsp. olive oil and remaining garlic. Place directly on oven rack in hot oven and toast until golden brown, 8-10 minutes.
Plate dish as pictured on front of card. Bon appétit!
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