Cheesy Kale, Cannellini & Mushroom Soup
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Cheesy Kale, Cannellini & Mushroom Soup

Cheesy Kale, Cannellini & Mushroom Soup

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.

Tags:
New
Calorie Smart
Easy Prep & Clean
Quick
Veggie
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

4 ounce

Button Mushrooms

2 clove

Garlic

4 ounce

Kale

3 unit

Veggie Stock Concentrate

2.5 ounce

Israeli Couscous

(Contains Wheat)

1 unit

Cannellini Beans

½ cup

Italian Cheese Blend

(Contains Milk)

1 teaspoon

Chili Flakes

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories600 kcal
Fat19 g
Saturated Fat9 g
Carbohydrate74 g
Sugar10 g
Dietary Fiber12 g
Protein26 g
Cholesterol40 mg
Sodium1390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot

Instructions

Start Prep
1

• Wash and dry produce. • Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!).

Start Soup & Finish Prep
2

• 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.

Finish Soup
3

• 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.

Serve
4

• Divide soup between bowls and top with Italian cheese blend. Sprinkle with as many chili flakes as you like. Serve.