15-Min Chimichurri White Bean Soup with Pre-Cooked Orzo, Baby Kale & Feta

15-Min Chimichurri White Bean Soup

with Pre-Cooked Orzo, Baby Kale & Feta

15 MIN
+$3.99/serving 4 Servings
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Available Options

  • Keep it Vegetarian
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  • add Cooked Pulled Chicken
    add 20 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken
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    • add Cooked Pulled Chicken

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! This comforting winter soup brings together hearty white beans, pre-cooked orzo, and verdant kale in an herbaceous broth. It's all complete with crumbles of tangy feta.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
    fresh
    ingredients
    15-Min Chimichurri White Bean Soup with Pre-Cooked Orzo, Baby Kale & Feta
    Title
    • 20 oz Cooked Pulled Chicken
    • 20 oz Cooked Orzo Pasta
    • 2 15.5-Oz Can Cannellini Beans
    • 6 Tbsps Chimichurri Sauce
    • 3 oz Feta Cheese
    • 2 Shallots
    • 4 cloves Garlic
    • 6 oz Baby Kale

    15-Min Chimichurri White Bean Soup

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Halve, peel, and medium dice the shallot(s). Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings).

    2 Make the soup & serve your dish
    In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium until hot. Add the diced shallot(s) and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the pulled chicken (tearing the pieces apart before adding); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Carefully add the beans (including the liquid). Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Carefully add the pasta and 1 1/4 cups of water (or 2 1/2 cups for 4 servings); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low. Add the kale and chimichurri sauce. Cook, stirring frequently, 1 to 2 minutes, or until kale is wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the soup topped with the feta (crumbing before adding) and a drizzle of olive oil. Enjoy!
    Make the soup & serve your dish
    Browse Steps
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