What You’ll Use:
Freshly ground pepper, and
Shaved Parmesan cheese.
Re-heat Instructions: Preheat oven to 400°F. Line a sheet pan with parchment or foil. Spread the croutons out on the prepared pan, and toast until crisp, 10 minutes. Meanwhile, in a large pot over medium-high heat, simmer the minestrone until warmed through, 10 minutes. (If needed, add a splash of water to thin out the minestrone.) Ladle the minestrone into bowls, swirl with herb butter, and top with the croutons. Grind with pepper, sprinkle with Parmesan, and serve warm.
Allergen Note: Contains milk, eggs, wheat.
Preheat the oven to 425°F. Line a sheet pan with parchment or foil.
To prep the squash, cut each delicata in half lengthwise, scoop out the seeds, and slice into half moons. Transfer the delicata to the prepared sheet pan, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to combine. Roast until the delicata is tender, about 20 minutes. Let cool slightly. Reserve 2 cups of delicata for the soup. Transfer the rest to an airtight container, and refrigerate.
To prep salad, bring a pot of water to a simmer. Gently add 3 eggs and cook until done to your liking, 6 minutes for soft-boiled, 8 minutes for hard-boiled. Using a slotted spoon, transfer the eggs into a bowl of cold water. Drain the eggs, transfer to a container, and refrigerate.
Meanwhile, slice the radishes. Pick the parsley and mint leaves and toss the stems. Transfer the herbs and radishes to airtight containers and refrigerate.
To prep the minestrone, in a saucepan over medium-high heat, combine the cranberry beans, barley, and vegetable broth, and bring to a simmer. Chop the reserved delicata into bite-size pieces. Add the delicata, along with 2 handfuls of kale, to the minestrone. Simmer until the kale is wilted and everything has warmed through, 5 minutes. Season with salt and pepper. Let cool slightly, transfer to an airtight container, and refrigerate.
Meanwhile, dice or tear about 4 cups of baguette. In a frying pan over medium-low heat, warm 2 tablespoons olive oil. Add the baguette pieces, season with salt and pepper, and sauté until golden and toasted, 6 minutes. Let cool completely, transfer to an airtight container, and store at room temperature.