Meal Kit

Tuscan Farro Ribollita

with croutons

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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

Ribollita is a classic Tuscan soup (we're being slightly redundant with the name here, but it rolls off the tongue so nicely). It's known for having leftover bread on the side. We can't send you your own leftover bread (that would be weird) but we can send you crunchy croutons, offering a lovely textural contrast with the rich soup. As for the soup itself, farro, onion, carrot, and kale all combine for healthy, flavorful perfection, along with fresh tomato.

In Your Box (serves 2)

  • 8 oz. Fire Roasted Diced Tomatoes in Juice
  • 2 tsp. Mirepoix Broth Concentrate
  • 2 Tbsp. Tomato Paste
  • Info
    8½ oz. Cooked Brown Rice, Farro, Rye, & Barley Blend
  • 8 oz. Carrot
  • 1 Yellow Onion
  • Info
    2 oz. Shredded Parmesan Cheese
  • Info
    1 oz. Seasoned Croutons
  • ½ tsp. Garlic Salt
  • 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
    587
  • Carbohydrates
    79g
  • Fat
    22g
  • Protein
    22g
  • Sodium
    1647mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 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

Customize It Instructions

  • Meatlovers! If adding protein, cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using Beyond sausage, crumble into bite-sized pieces. Break up sausage until sausage reaches a minimum internal temperature of 165 degrees, 6-8 minutes. Vegetarian sausage will not brown. If using ground beef, break up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. If using ground turkey, break up until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes. If using chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Add to soup as desired.

  1. 1

    Prepare the Farro Blend

    Carefully massage farro blend in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove farro from packaging.

  2. 2

    Prepare the Ingredients

    Peel, trim, and cut carrot into ¼" dice. Halve and peel onion. Cut halves into ¼" dice.

  3. 3

    Start the Soup

    Place a medium pot over medium heat with 2 tsp. olive oil. Add carrot, onion, and a pinch of pepper to hot pot. Stir often until almost tender, 3-4 minutes. Stir in garlic salt and tomato paste. Cook until aromatic, 30-60 seconds.

  4. 4

    Finish the Soup

    Add diced tomatoes, farro blend, mirepoix base, 3 cups water, and a pinch of pepper to hot pot. Bring to a boil. Once boiling, stir in kale. Cook until kale is tender, 3-5 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing soup with Parmesan and croutons. Bon appétit!

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