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This rustic soup comes together quickly with pre-cooked squash and grains. Filled out with silky beans and hearty greens, you’ll have a satisfying, warming meal in minutes.
What You Get
Cooked cranberry beans
Cooked barley
Vegetable broth
Baby kale or spinach
Roasted squash
Baguette
Herb butter
What You’ll Need
Olive oil
Salt and freshly ground pepper
Grated Parmesan cheese (optional)
Makes 4 servings
Active Time: 10 minutes
Total Time: 20 minutes
Step 1
In a saucepan over medium-high heat, combine the beans, barley, and broth, and bring to a simmer. Add the kale and squash and simmer until the kale is wilted and everything has warmed through, about 10 minutes.
Step 2
Meanwhile, dice about 4 cups of the baguette. In a frying pan over medium-low heat, warm 2 tablespoons olive oil. Add the baguette, season with salt and pepper, and sauté until golden and toasted, 6 minutes.
Step 3
Ladle the minestrone into bowls, swirl with herb butter, and top with the croutons. Grind with pepper, sprinkle with Parmesan, if using, and serve warm.
Contains: milk, wheat.