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Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel and small dice the onion and carrots. Peel and mince the garlic. Drain and rinse the beans. Remove and discard the kale stems; thinly slice the leaves. Medium dice the bread. Pick the parsley leaves off the stems; discard the stems and thinly slice the leaves.
In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the carrots have softened.
To the pot of vegetables, add the beans, diced tomatoes, kale, demi-glace, 3 cups of water and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Heat to boiling on medium-high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until the liquid is slightly reduced in volume.
Add the bread and half the parsley to the pot of soup; season with salt and pepper. Simmer, without stirring, 5 to 7 minutes, or until the soup has thickened; season with salt and pepper to taste.
While the soup simmers, carefully add the eggs to the small pot of boiling water. Cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to stop the cooking process; place in a bowl with enough cold water to cover the eggs. When cool enough to handle, carefully peel the cooked eggs.
Divide the finished soup between 2 bowls. Top each with a peeled egg. Garnish with the cheese and remaining parsley. Enjoy!
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel and small dice the onion and carrots. Peel and mince the garlic. Drain and rinse the beans. Remove and discard the kale stems; thinly slice the leaves. Medium dice the bread. Pick the parsley leaves off the stems; discard the stems and thinly slice the leaves.
In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the carrots have softened.
To the pot of vegetables, add the beans, diced tomatoes, kale, demi-glace, 3 cups of water and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Heat to boiling on medium-high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until the liquid is slightly reduced in volume.
Add the bread and half the parsley to the pot of soup; season with salt and pepper. Simmer, without stirring, 5 to 7 minutes, or until the soup has thickened; season with salt and pepper to taste.
While the soup simmers, carefully add the eggs to the small pot of boiling water. Cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to stop the cooking process; place in a bowl with enough cold water to cover the eggs. When cool enough to handle, carefully peel the cooked eggs.
Divide the finished soup between 2 bowls. Top each with a peeled egg. Garnish with the cheese and remaining parsley. Enjoy!
Tips from Home Chefs