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This rustic autumn minestrone comes together quickly. Packed with silky beans, hearty grains, and nourishing greens, you’ll have a satisfying, warming meal in minutes.
What You Get
Bean ragù
Cooked barley
Vegetable broth
Baby kale
Breadstick
Herb butter
Grated Parmesan cheese
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 20 minutes
Total Time: 20 minutes
Step 1
Preheat the oven to 400°F.
Step 2
In a saucepan over medium-high heat, combine the bean ragù, barley, and chicken broth. Bring to a simmer and cook uncovered until the broth thickens slightly and the flavors combine, 10 minutes. Stir in the baby kale until wilted, 1 minute longer. Season with salt and pepper to taste.
Step 3
Meanwhile, slide the breadstick into the oven to warm, about 5 minutes.
Step 4
Slice the warm breadstick for serving and spread with some of the herb butter. Ladle the minestrone into bowls, sprinkle with the Parmesan, and dollop with more herb butter. Grind with pepper and serve warm, with the bread for dipping.