January: Chicken & White Bean Soup

This rustic, Italian-style soup combines tender chicken and creamy cannellini beans with a trio of collard greens, carrots, and onion—all simmered in a rich, vibrant broth made with demi-glace (or reduced chicken stock) and a bit of Calabrian chile paste. To soak up all of the delicious flavors, we’re serving it with crispy, garlic-rubbed toast.

Ingredients (Serves 2)

10 oz Chopped Chicken Breast

1 Small Baguette

1 15.5 -Ounce Can Cannellini Beans

2 cloves Garlic

6 oz Carrots

1 Yellow Onion

1 bunch Collard Greens

1½ tsps Calabrian Chile Paste

2 Tbsps Chicken Demi-Glace

¼ cup Grated Parmesan Cheese

1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

Utensils

Knife

Cutting Board

Estimated Calories per serving: 620

These meals can also be found on BlueApron.com.