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About the Dish

8 ounces Ground Beef
1 each Yellow Onion
2 stalks Celery
4 cloves Garlic
2 tablespoons Tomato Paste
1 each Carrot
4 ounces Kale
1 teaspoon Italian Dried Herb Blend
1 cup White Beans
3/4 cup Orecchiette Pasta
1 each Edward & Sons Low Sodium Veggie Bouillon Cube
Per Serving
Calories 590
Total Fat 23 g
Saturated Fat 8 g
Trans Fat 1 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 2 g
Cholesterol 70 mg
Sodium 1043 mg
Total Carbohydrates 66 g
Dietary Fiber 12 g
Sugar 9 g
Protein 36 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Rinse and dry fresh herbs and vegetables. Prepare your 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.
Place a saucepot on high heat, and add 1 teaspoon olive oil. When oil is shimmering add ground beef in 1/2-inch pieces, and cook without stirring until browned on bottom, 3-4 minutes. Turn to finish cooking the other side. Break up the pieces of browned beef.
Decrease heat to medium. Add onion, celery and garlic. Stir well, running a wooden spoon or high-temp spatula along the bottom of pot to scrape up any flavorful bits (fond) that have collected. Cook, stirring, until onion turns translucent, 4-5 minutes.
Stir in tomato paste. Add carrot, kale stems, herb blend and 1/2 teaspoon PeachDish Salt. Cook until kale stems start to become tender, 4-5 minutes.
Stir in 4 cups water. Add kale leaves, beans, pasta and bouillon cube. Increase heat to high, and bring to a boil. Reduce heat to low. Simmer until vegetables and pasta are tender, 15-20 minutes.
Taste and adjust seasoning as desired. Enjoy!