Meal Kit

Tuscan Farro Ribollita

with crusty ciabatta croutons

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

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 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.

In Your Box (serves 2)

  • Info
    2 oz. Shredded Parmesan Cheese
  • 3 oz. Chopped Kale
  • 1 Yellow Onion
  • 8 oz. Carrot
  • Info
    8½ oz. Cooked Brown Rice, Farro, Rye, & Barely Blend
  • 2 Tbsp. Tomato Paste
  • 8 oz. Fire Roasted Diced Tomatoes in Juice
  • Info
    1 Ciabatta
  • 2 Garlic Cloves
  • 2 tsp. 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.

  • Nutrition (per serving)

  • Calories
    630
  • Carbohydrates
    92g
  • Fat
    20g
  • Protein
    24g
  • Sodium
    1558mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 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 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.

  1. 1

    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.

  2. 2

    Prepare the Ingredients

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

  3. 3

    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.

  4. 4

    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.

  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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