Zuppa Toscana with Garlic Bread (LUNCH/DINNER)

1. Preheat the oven to 350ºF. Wash the potatoes and then slice into 1/4-inch slices.
2. Place the large pot on medium heat, then add the soup base. Cook for 2-3 minutes; add 5 cups of water and bring to a low simmer. Add the sliced potatoes and continue to simmer until the potatoes are tender about 15-20 minutes.
3. While the soup is cooking, slice the hoagie rolls in half lengthwise and spread the garlic butter on the cut side. Place the garlic bread on the sheet pan. Place it in the preheated oven and bake until crisp.
4. Once the potatoes are tender, add the shredded kale and heavy cream to the soup. Cook for an additional 5 minutes, and then ladle the soup into bowls. Enjoy some crusty garlic bread on the side!

Place your meal kits in the refrigerator upon receipt. Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.