MAIN: 
jade blend rice (InHarvest)
extra virgin olive oil*
chopped onion
grape tomatoes
organic vegetable broth (Clearly Organic)
minced garlic
red pepper flakes
coconut milk

SIDE: 
local rosemary ciabattina (Farm to Market)
butter (omit for vegan option)

NUTRITION FACTS AND INGREDIENT DETAILS

CONTAINS:

BOIL 1 cup water in a medium saucepan over high heat.

STIR in the jade blend, reduce heat to low and cover.

SIMMER for 11–12 minutes or until desired texture.

REMOVE from heat and set aside.

While the jade blend cooks...

HEAT the extra virgin olive oil in a large pot over medium heat.

ADD the onion and sauté until lightly browned, about 5 minutes.

ADD the tomatoes and sauté for 5 minutes more.

STIR in the garlic and red pepper flakes.

ADD 2 cups vegetable broth and bring to a boil. Cover and reduce the heat to medium-low. Simmer for 15 minutes or until the tomatoes burst.

PUREE the soup according to your method of choice:

Immersion Blender: Place the head of the blender into the soup and turn it on at low speed. Move the immersion blender around the soup and puree until smooth. Increase the speed if needed, but be careful not to splash the soup. It's hot!

Stand Blender: Working in small batches, transfer the soup to the blender and cover tightly with a lid. Fill the blender only 1/3 full with each batch. While holding the lid down firmly, puree until smooth. The soup is hot and will expand as it blends. 

No Blender: For a more rustic soup, don't puree it at all! Just skip to the next step.

COMBINE the soup and cooked jade blend in the large pot.

SHAKE the can of coconut milk and pour HALF THE CAN into the soup. Stir to combine.

TASTE and season as needed with salt and pepper. For extra kick, add more red pepper flakes!

SERVE with the rosemary ciabattina and butter for extra yummmmm....

★TIP: Please recycle your dinner kit packaging.