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

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

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)

  • 6 Chive Sprigs
  • 1 tsp. Chimichurri Seasoning
  • Info
    1 oz. Shredded Asiago Cheese
  • Info
    2 tsp. Chicken Demi-Glace
  • 1 Yellow Onion
  • 15 oz. Cannellini Beans
  • 2 oz. Kale
  • 8 oz. Italian Pork Sausage Links
  • 2 Tbsp. Cornstarch
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    810
  • Carbohydrates
    82g
  • Fat
    36g
  • Protein
    43g
  • Sodium
    1713mg

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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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