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

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

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
  • 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
  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 rice 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 rice from packaging.

  3. 3

    Start the Soup

    Place a medium pot over medium heat with 2 tsp. olive oil. Add carrot, onion, ¼ tsp. salt, and a pinch of 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, rice blend, mirepoix base, 3 cups water, ¼ tsp. salt 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 croutons and Parmesan. Bon appétit!

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