
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chorizo meatball soup with kale and arugula-pistachio pesto
Soy-Free
2 Servings, 740 Calories/Serving
25–40 Minutes
Mildly spicy chorizo meatballs, hearty vegetables, and pasta all come together beautifully in this one-pot meal, topped with fresh arugula-pistachio pesto.
In your bag
- ½ pound fresh loose chorizo (contains pork and spices)
- 1½ ounces roasted red peppers
- ½ cup cooked white beans
- 7 ounces Talluto’s fresh whole wheat spaghetti
- ½ cup organic mirepoix (onions - carrots - celery)
- ½ cup diced fire-roasted tomatoes
- 3 ounces organic shredded kale or other leafy greens
- Sun Basket arugula-pistachio pesto (EVOO - arugula - pistachios - Parmesan - garlic - honey - lemon juice - kosher salt - Aleppo chile flakes)
Nutrition per serving
Calories: 740, Protein: 31g (62% DV), Fiber: 11g (44% DV), Total Fat: 40g (62% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2g, Saturated Fat: 9g (45% DV), Cholesterol: 155mg (52% DV), Sodium: 1120mg (47% DV), Carbohydrates: 70g (23% DV), Total Sugars: 7g, Added Sugars: 1g (2% DV).
Contains:
Milk, Eggs, Tree Nuts (pistachio), Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Make the chorizo meatballs
- Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meatballs and cook, stirring occasionally, until browned on all sides but not yet cooked through, 3 to 4 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Spoon off all but about 1 tablespoon [2 TBL] fat from the pot. While the meatballs are cooking, prepare the remaining ingredients.
2
Prep the remaining ingredients
- Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
- Rinse the white beans.
- Cut the spaghetti crosswise into thirds.
3
Cook the soup
Add the meatballs, kale, roasted red peppers, beans, and spaghetti. Cook, stirring occasionally, until the spaghetti is tender and the meatballs are cooked through, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Kids Can!
- Rinse the beans.
- Measure the water for the soup.
- Top the soup with the pesto.