Pearl Pasta e Fagioli Soup

Name: Pearl Pasta e Fagioli Soup with Toasted Panko & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 clove Garlic; 2 unit Scallions; 6 oz Carrot; 2 1/2 oz Celery; 1 Tomato; 13 3/4 oz Canned Tomatoes; 1 unit Cannellini Beans; 2 Egg; 1 tsp Red Pepper Flakes; 2 1/2 oz Israeli Couscous; 1/4 cup Breadcrumbs; 3 tbsp Parmesan Cheese; Salt; Black Pepper; 1 tsp Olive Oil; 1 tsp Cooking Oil

with Toasted Panko & Parmesan

By Recipe0 System

This soul-warming vegetarian soup is the culinary equivalent of a cozy blanket. It’s chock full of goodness, with earthy cannellini beans (aka fagioli), springy couscous (aka pearl pasta), and tender carrot, celery, and scallions, in a savory tomato broth with a pinch of chili flakes. Top with a sprinkle of nutty Parmesan and crisp toasted breadcrumbs, and you’ve got an ideal dinner or lunch! Get ready to wrap yourself in this meal that’s as satisfying and comforting as it is delicious.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 clove Garlic
2 unit Scallions
6 oz Carrot
2 1/2 oz Celery
1 Tomato
13 3/4 oz Canned Tomatoes
1 unit Cannellini Beans
2 Egg
1 tsp Red Pepper Flakes
2 1/2 oz Israeli Couscous
1/4 cup Breadcrumbs
3 tbsp Parmesan Cheese
Salt
Black Pepper
1 tsp Olive Oil
1 tsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Peel and mince garlic. Thinly slice scallions, separating whites from greens. Peel and dice carrots into ¼-inch pieces. Dice celery into ¼-inch pieces.
2

In a large pot, heat a drizzle of oil over medium-high heat. Add garlic and scallion whites; cook, stirring, until fragrant, 1-2 minutes. Add carrots and celery; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes.

Stir in tomato paste, crushed tomatoes, beans and their liquid, stock concentrates, 2 cups water (4 cups for 4 servings), a pinch of chili flakes, salt, and pepper. Bring to a boil, then reduce heat to medium. Cook, scraping any browned bits from bottom of pot, until flavors meld, 6-8 minutes.
3

Add couscous to soup; season with salt and pepper. Cook, stirring occasionally, until couscous is tender and soup has thickened slightly, 6-8 minutes.

Meanwhile, in a medium pan, heat a drizzle of olive oil over medium heat. Add panko and a pinch of salt and pepper; cook, stirring, until lightly browned, 3-5 minutes. TIP: Watch carefully to avoid burning.
4

Divide soup between bowls. Top with Parmesan, toasted panko, scallion greens, and a pinch of pepper to taste. Serve.

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