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
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
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.
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.
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.
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!
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