Meal Kit

Mushroom and White Bean Minestrone

with garlic bread

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Wheat

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)

  • 8 oz. Cremini Mushrooms
  • 8 oz. Fire Roasted Diced Tomatoes in Juice
  • 4 tsp. Mirepoix Broth Concentrate
  • 1 Shallot
  • 1 Zucchini
  • 2 Garlic Cloves
  • Info
    1 French Roll
  • 15 oz. Cannellini Beans
  • Info
    6 oz. Ditalini

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot

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

    Prepare the Ingredients

    Peel and halve shallot. Slice thinly. Trim zucchini ends, quarter, and cut into ¼" dice. Thinly slice mushrooms. Drain beans. Mince garlic.

  2. 2

    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 to hot pot. Stir occasionally until slightly tender, 3-4 minutes.

  3. 3

    Start the Soup

    Add tomatoes, 3 cups water, mirepoix base, ¼ tsp. salt, and a pinch of pepper to hot pot. Bring to a boil.

  4. 4

    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.

  5. 5

    Make Garlic Bread and Finish Dish

    Top cut sides of roll 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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