Contents of your meal kit:
potato
garlic
mirepoix
red pepper flakes
soup base
lacinato kale
basil
white beans
parmesan blend
Equipment needed: saucepan with lid
Finishing steps:
- Dice the potato into small chunks. Chop garlic.
- Heat a small amount of oil in a saucepan over med-high heat. When oil is hot, add mirepoix, garlic, and a pinch of red pepper flakes to taste. Season with a little salt & pepper and cook, stirring occasionally, 3-4 minutes. Add soup base and sauté another minute. Add water (see note) and diced potato. Bring to a boil, then reduce heat to a simmer. Add kale, cover, and allow to simmer for 10 minutes, stirring occasionally.
- Meanwhile, chiffonade basil by picking the leaves off the stem and stacking them. Roll them lengthwise into a cigar shape, and then thinly slice crosswise to make long slivers of basil. Rinse and drain the beans.
- When soup has simmered for 10 minutes, add the white beans, cover and allow to simmer an additional 5 minutes.
- Stir in the basil, divide between bowls, sprinkle with parmesan blend, and enjoy!
Notes: When recipe calls for water add the following amounts: 2.5 cups for 2 portions, 5 cups for 4 portions, and 7.5 cups for 6 portions.