with Pearl Pasta & Chili Flakes
Is there anything cozier than a hearty bowl of soup? We think not, which is why our chefs created this soul-warming Italian-inspired meal. Tender white beans simmer with earthy mushrooms, silky kale, and lots of garlic, plus tender, springy fun-to-eat pearl pasta in a rich veggie broth. Ladle the soup into bowls and sprinkle generously with our Italian cheese blend for a meltingly delicious topper, then finish with as many spicy red pepper flakes as you’d like.
Allergens
Utensils
Tags
Button Mushrooms
4 ounce
Garlic
2 clove
Kale
4 ounce
Veggie Stock Concentrate
3 unit
Israeli Couscous
2.5 ounce
Cannellini Beans
1 unit
Italian Cheese Blend
0.5 cup
Chili Flakes
1 teaspoon
Salt
Pepper
Cooking Oil
1 teaspoon
Butter
1 tablespoon
• Wash and dry produce. • Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!).
• Heat a drizzle of oil in a large pot over medium heat. Add mushrooms and cook, stirring occasionally, until browned, 5 minutes. Season with salt and pepper. • While mushrooms cook, peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite-size pieces if necessary.
• Stir 1 TBSP butter (2 TBSP for 4 servings) and garlic into pot with mushrooms; cook, stirring constantly, until fragrant, 30 seconds. • Stir in kale, stock concentrates, couscous, beans and their liquid, and 2 cups water (4 cups for 4). Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until kale is wilted and flavors meld, 6-8 minutes. • Taste and season with salt and pepper if desired.
• Divide soup between bowls and top with Italian cheese blend. Sprinkle with as many chili flakes as you like. Serve.
600
kcal
Calories
19
g
Fat
9
g
Saturated Fat
74
g
Carbohydrate
10
g
Sugar
12
g
Dietary Fiber
26
g
Protein
40
mg
Cholesterol
1390
mg
Sodium
with Rice, Peas & Cilantro-Cumin Yogurt Sauce
