Meal Kit
Tuscan White Bean & Sausage Soup
with kale and Asiago-chive crostini
Prep & Cook Time: 25-35 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Patrick Le Beau
Pork and beans is classic old school; kale is the hip new kid, wearing the latest sneakers, coming in looking to make friends. It's hard to make friends, though, and poor kale appears to be having quite a time of it. It's not easy being new and unknown. Good ole' pork and beans, though, are genuinely kind. They turn their duo into a trio, and kale becomes their bestie of besties. You can taste the harmony here.
In Your Box (serves 2)
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2 tsp. Chicken Demi-Glace Concentrate
- 6 Chive Sprigs
- 1 tsp. Chimichurri Seasoning
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1 oz. Shredded Asiago Cheese
- 1 Yellow Onion
- 15 oz. Cannellini Beans
- 2 oz. Kale
- 8 oz. Italian Pork Sausage Links
- 2 Tbsp. Cornstarch
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1 Ciabatta
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.
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Nutrition (per serving)
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Calories810
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Carbohydrates82g
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Fat36g
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Protein43g
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Sodium1776mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Wire-Mesh Strainer
- 1 Mixing Bowl
- 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
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If using ground beef, follow same instructions as Step 2, adding 1/4 tsp. salt, stir occasionally until no pink remains, 4-6 minutes. Follow same instructions as Step 3.
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If using ground turkey, follow same instructions as Step 2, adding 1/4 tsp. salt, stir occasionally until no pink remains, 4-6 minutes. Follow same instructions as Step 3.
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If using 16 oz. Italian sausage, follow same instructions as Step 2, stir occasionally until no pink remains, 6-8 minutes. Follow same instructions as Step 3.
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1 Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" dice. Stem kale and coarsely chop. Drain beans in a wire-mesh strainer and rinse. Mince chives. On a separate cutting board, remove Italian sausage from casing and crumble into bite-sized pieces.
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2 Cook the Sausage
Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add sausage to hot pot and cook undisturbed until browned on one side, 3-4 minutes. Then stir occasionally, breaking into small pieces with a spoon, until no pink remains, 2-3 minutes. Transfer sausage to a plate. Reserve pot; no need to wipe clean.
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3 Make the Soup
Return pot used to cook sausage to medium heat and add 1 tsp. olive oil. Add onion and kale to hot pot and stir occasionally until starting to soften, 2-3 minutes. Add seasoning blend, sausage, beans, demi-glace, and 1 ¾ cups water. Bring to a simmer. While soup comes to a simmer, in a mixing bowl, combine cornstarch and 2 Tbsp. water. Stir cornstarch mixture into simmering soup. Cover, and stir occasionally until thickened slightly, 7-9 minutes. While soup simmers, bake crostini.
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4 Bake the Crostini
Halve ciabatta and place on prepared baking sheet, cut-side up. Drizzle with 2 tsp. olive oil. Top evenly with chives and half the Asiago (reserve remaining for garnish). Bake in hot oven until bread is toasted and cheese is melted, 7-9 minutes.
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5 Finish the Dish
Plate dish as pictured on front of card, serving soup with crostini, and garnishing soup with remaining Asiago. Bon appétit!
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