Creamy White Bean, Beef & Kale Soup
with Pearl Pasta, Thyme & Parmesan
Hearty and flavorful, this one-pot soup comes together fast! You’ll brown ground pork with aromatic thyme and garlic, stir in silky cannellini beans, fresh kale, and bouncy pearl pasta, then simmer until the flavor meld. A finishing swirl of crème fraîche adds velvety texture, and a sprinkle of nutty Parmesan cheese brings the whole bowl together.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Ground Beef
1 teaspoon
Dried Thyme
1 teaspoon
Garlic Powder
4 ounce
Kale
1 unit
Cannellini Beans
3 unit
Chicken Stock Concentrate
2.5 ounce
Israeli Couscous
(Contains Wheat)
2 tablespoon
Crème Fraîche
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Heat a drizzle of oil in a medium pot over medium-high heat. Add pork* and season with thyme, garlic powder, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Swap in beef for pork.
• While pork cooks, wash and dry produce. • Remove and discard any large stems from kale. Drain beans.
• To pot with pork, add beans, stock concentrates, and 3 cups water (6 cups for 4 servings). Bring to a boil, then reduce to a low simmer. • Stir in kale and couscous. Cook, stirring occasionally, until kale is wilted and couscous is tender, 8-10 minutes. • Remove from heat and stir in crème fraîche. Taste and season with salt and pepper if desired.
• Divide soup between bowls. Sprinkle with Parmesan and serve. TIP: If you have a lemon on hand, squeeze some over top for added flavor!
Ground Beef is fully cooked when internal temperature reaches 160°.
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