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Chef Meagan Soup Tuscan Bean & Vegetable

$15.00

Quart

Chef Meagan's
Tuscan Vegetable Soup; Vegan or with Chicken Sausage
A Unique Blend of Yellowbird Grower-Sourced Veggies
Freshly Made; Heat and Serve
ORDERS CLOSE AT 11:59 PM on Saturday - No Adjustments Afterwards!
Serves 2


Tuscan Bean & Vegetable Soup; Vegetarian or with Chicken Sausage

A creamy light soup filled with tender northern beans, organic kale, and herbs.

Vegetarian Soup Ingredients: Vegetable Soup (water, celery, onions, carrots, zucchini, cauliflower, bok choy, tomatoes, garlic, bay leaves, rosemary, thyme, parsley, black peppercorns, kosher salt), tomato paste, tomato sauce, white wine, garlic, onion, red pepper flakes, Italian herbs, thyme, olive oil, molasses, bay leaves, kosher salt, white pepper, cannellini beans, carrots, celery, onion, butternut squash, spinach.

- OR -


Italian Sausage Soup Ingredients: Vegetable Stock (water, celery, onions, carrots, zucchini, cauliflower, tomatoes, garlic, bay leaves, rosemary, oregano, thyme, sage, parsley, black peppercorns, kosher salt), chicken sausage (chicken, fennel, garlic, onion, spices), northern beans, garlic, onions, Kennebec potatoes, kale, cream, Parmigiana, thyme, oregano, kosher salt, white pepper, white wine, corn starch.   

Soy-free, Nut-free, Gluten-free

- - -

Heating Instructions: Heat to above 140 degrees and serve!

ORDERS CLOSE AT 11:59 PM on Saturday - No Adjustments Afterwards!

KEEP REFRIGERATED

Chef Meagan's Food Truck

FARM TO FOOD TRUCK & FOOD TRUCK TO FARM

"I figured farm to table wasn’t the only way to bring the freshest local and sustainable foods to your plate, instead I drove the kitchen to the farm!"
--Chef Meagan

Chef Meagan proudly showcases only the freshest fare from local farms and farmers in the central Ohio region at all events.
Whether it’s a sunny day at the truck, or an evening wedding under the stars, Chef Meagan and staff will ensure the most delicious memories.


Chef's Bio

Chef Meagan Stewart began her culinary career at age 15, working in the kitchen of Cherry Valley Lodge. She attended the prestigious Johnson and Wales University-North Miami and has worked for several restaurants including time as a national trainer and sous chef for P.F. Chang’s and as a personal chef with Chef’s Delight.
Taking a position as the Executive Chef for Kenyon College in 2010 thru 2017, Meagan successfully turned their sustainable efforts around, a truly incredible feat for most chefs looking to feed more than 1600 students every day. Kenyon went from serving more than 75% store-bought to being the nation's collegiate leader in sustainability at 42% all sustainable. The deep ties to the local farms and farmers have only grown since then.

Chef Meagan was in charge of Pelotonia for 5 consecutive years, feeding over 32,000 riders, supporters, and family over the 3-day charity event.






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