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
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 have you make your own 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 pungent garlic and tomato.
Cooked Brown Rice, Farro, Rye, & Barely Blend
Fire Roasted Diced Tomatoes in Juice
Mirepoix Broth Concentrate
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
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 warmed through, 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.
Bake the Croutons
Cut or tear ciabatta into small bite-sized pieces.
Place ciabatta pieces on prepared baking sheet. Toss with 1 tsp. olive oil.
Spread into a single layer and bake in hot oven until browned, 5-9 minutes.
While croutons bake, prepare ingredients.
Prepare the Ingredients
Peel, trim, and cut carrot into ¼" dice.
Halve and peel onion. Cut halves into ¼" dice.
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.
Start the Soup
Place a medium pot over medium heat with 2 tsp. olive oil.
Add carrot, onion, and a pinch of salt and pepper to hot pot. Stir often until almost tender, 3-4 minutes.
Stir in garlic and tomato paste. Cook until aromatic, 30-60 seconds.
Finish the Soup
Add diced tomatoes, farro blend, mirepoix base, 3 cups water, and a pinch of salt and pepper to hot pot. Bring to a boil.
Once boiling, stir in kale. Cook until kale is tender, 3-5 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing soup with Parmesan and croutons. Bon appétit!
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