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Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. Cut the baguette in half horizontally. Peel and thinly slice the garlic. Separate the Swiss chard leaves and stems; roughly chop the leaves and finely chop the stems. Peel and halve the carrot lengthwise; thinly slice. Peel and small dice the onion. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves to get 1 tablespoon of minced rosemary.
In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, Swiss chard stems, carrot and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.
Increase the heat to medium-high and add the vegetable demi-glace, half the rosemary and 3 cups of water; season with salt and pepper. Bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, 8 to 10 minutes.
While the soup simmers, place the halved baguette on a sheet pan, cut side up, and drizzle with olive oil. Tear the Taleggio cheese into small pieces (discarding the rind); evenly top the bread with the Taleggio pieces. Sprinkle with one quarter of the Parmesan cheese and as much of the remaining rosemary as you’d like (you may have extra rosemary); season with salt and pepper. Toast in the oven 8 to 10 minutes, or until the cheese has melted.
Stir in the beans, Swiss chard leaves and all but a pinch of the remaining Parmesan cheese into the soup; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the Swiss chard leaves has wilted. Season with salt and pepper to taste and remove from heat.
Divide the soup between 2 bowls. Drizzle with olive oil and the remaining Parmesan cheese. Serve with the Taleggio-rosemary toast on the side. Enjoy!
Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. Cut the baguette in half horizontally. Peel and thinly slice the garlic. Separate the Swiss chard leaves and stems; roughly chop the leaves and finely chop the stems. Peel and halve the carrot lengthwise; thinly slice. Peel and small dice the onion. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves to get 1 tablespoon of minced rosemary.
In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, Swiss chard stems, carrot and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.
Increase the heat to medium-high and add the vegetable demi-glace, half the rosemary and 3 cups of water; season with salt and pepper. Bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, 8 to 10 minutes.
While the soup simmers, place the halved baguette on a sheet pan, cut side up, and drizzle with olive oil. Tear the Taleggio cheese into small pieces (discarding the rind); evenly top the bread with the Taleggio pieces. Sprinkle with one quarter of the Parmesan cheese and as much of the remaining rosemary as you’d like (you may have extra rosemary); season with salt and pepper. Toast in the oven 8 to 10 minutes, or until the cheese has melted.
Stir in the beans, Swiss chard leaves and all but a pinch of the remaining Parmesan cheese into the soup; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the Swiss chard leaves has wilted. Season with salt and pepper to taste and remove from heat.
Divide the soup between 2 bowls. Drizzle with olive oil and the remaining Parmesan cheese. Serve with the Taleggio-rosemary toast on the side. Enjoy!
Tips from Home Chefs