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
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.
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
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.
On a separate cutting board, remove Italian sausage from casing and crumble into bite-sized pieces.
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.
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.
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.
Finish the Dish
Plate dish as pictured on front of card, serving soup with crostini, and garnishing soup with remaining Asiago. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.