About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Onion

    Onion

  • Garlic

    Garlic

  • Carrot

    Carrot

  • Italian Dried Herb Blend

    Italian Dried Herb Blend

  • Tomato Sauce

    Tomato Sauce

  • White Beans

    White Beans

  • Kale

    Kale

  • PeachDish Salt

    PeachDish Salt

  • Grated Parmesan

    Grated Parmesan

  • Ciabatta Rolls

    Ciabatta Rolls

  • Parsley

    Parsley

METHOD

1
In a bowl or saucepan, dissolve bouillon cube in 2 cups hot water.
2
MISE EN PLACE • Peel and finely chop onion. • Peel and finely chop garlic. • Dice carrots. • Discard kale stems. Shred leaves. • Tear roll into small pieces. • Pick and chop parsley leaves. • Rinse and drain beans.
3
Place a medium saucepan over medium-high heat. Add 1 teaspoon olive oil. When hot, stir in onion, garlic, carrot and Italian herb blend. Cook, stirring occasionally, until carrot is tender, 4-5 minutes.
4
Stir in bouillon mixture and tomato sauce.
5
When soup simmers, stir in beans and kale. Simmer until kale is tender, about 5 minutes.
6
• Stir in Parmesan and bread. • Remove from heat, cover, and let stand 3 minutes. Taste and adjust seasoning as desired with PeachDish Salt and black pepper.
7
• Divide soup between 2 bowls, and drizzle with a total 1 tablespoon olive oil. • Garnish with parsley, and enjoy!

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