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About the Dish

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Onion

    Onion

  • Celery

    Celery

  • Garlic

    Garlic

  • Tomato Paste

    Tomato Paste

  • Carrot

    Carrot

  • Kale

    Kale

  • Italian Dried Herb Blend

    Italian Dried Herb Blend

  • White Beans

    White Beans

  • Orecchiette Pasta

    Orecchiette Pasta

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

METHOD

1
MISE EN PLACE • Peel and dice onion. • Dice celery. • Peel and mince garlic. • Dice carrot. • Remove kale stems, and finely chop. Cut or tear leaves into bite-size pieces, keeping separate from stems. • Rinse and drain beans.
2
• Place a saucepot over high heat, and add /1 teaspoon olive oil. /When oil is hot add /beef /in 1/2-inch pieces. Cook without stirring until browned on bottom, 3-4 minutes. • Turn to brown other side.
3
Decrease heat to medium. Add /onion, celery /and /garlic. /Cook, stirring and scraping, until onion turns translucent, 4-5 minutes.
4
• Stir in /tomato paste. / • Add /carrot, kale stems, herb blend /and /1/2 teaspoon kosher salt. /Cook until kale stems start to become tender, 4-5 minutes.
5
• Stir in /4 cups water, kale leaves, beans, pasta /and /bouillon cube. /Increase heat to high. • When soup boils, reduce heat to low. Simmer until pasta is tender, 15-20 minutes.
6
Taste and adjust seasoning as desired. Ladle soup into bowls, and enjoy!