Vegan Pearl Pasta & Bean Soup

Name: Vegan Pearl Pasta & Bean Soup with Garlicky Breadsticks & Parsley
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Onion; 2 1/2 oz Celery; 1 unit Cannellini Beans; 1 Kidney Beans; 1/4 oz Parsley; 1 tbsp Italian Seasoning; 1 tsp Garlic Powder; 1 Egg; 2 Mushroom; 2 1/2 oz Israeli Couscous; 13 3/4 oz Canned Tomatoes; 1 unit Demi-Baguette; Salt; Black Pepper; 1 tsp Cooking Oil; 2 tsp Olive Oil

with Garlicky Breadsticks & Parsley

By Recipe0 System

This soul-warming vegan soup is the culinary equivalent of a cozy blanket. It’s chock full of goodness, with earthy cannellini and kidney beans, tender onion and celery, and springy couscous in a savory tomato and mushroom broth. Throw in lots of fresh parsley, serve with a side of crisp garlic breadsticks, and you’ve got an ideal vegan dinner or lunch idea! 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

1 Onion
2 1/2 oz Celery
1 unit Cannellini Beans
1 Kidney Beans
1/4 oz Parsley
1 tbsp Italian Seasoning
1 tsp Garlic Powder
1 Egg
2 Mushroom
2 1/2 oz Israeli Couscous
13 3/4 oz Canned Tomatoes
1 unit Demi-Baguette
Salt
Black Pepper
1 tsp Cooking Oil
2 tsp Olive Oil

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Halve, peel, and dice onion into ¼-inch pieces. Halve celery lengthwise; dice into ¼-inch pieces. Drain and rinse cannellini beans and kidney beans. Roughly chop parsley.
2

Heat a drizzle of oil in a large pot over medium heat. Add onion, celery, Italian Seasoning, half the garlic powder (you’ll use the rest in the next step), a pinch of salt, and pepper to taste. Cook, stirring occasionally, until veggies are tender and lightly browned, 5-6 minutes. TIP: If onion browns too quickly, add a splash of water and lower heat.

Stir in veggie stock concentrate, mushroom stock concentrates, couscous, crushed tomatoes, half the cannellini beans, half the kidney beans, 2 cups water, and a big pinch of salt and pepper (use all the cannellini and kidney beans and 4 cups water for 4 servings).

Increase heat to medium high and bring to a boil, then cover and reduce to a low simmer. Cook, stirring occasionally, until beans and couscous are tender, 10-15 minutes.
3

Meanwhile, halve baguette lengthwise; slice each half lengthwise into thirds.

In a large bowl, toss baguette pieces with a large drizzle of olive oil, remaining garlic powder, and salt and pepper to taste until evenly coated. Arrange seasoned baguette pieces on a baking sheet and bake on top rack until lightly toasted, 4-5 minutes.

Remove sheet from oven; carefully flip breadsticks and return to top rack until golden, 2-3 minutes more.
4

Divide soup between bowls; garnish with parsley. Serve with breadsticks on the side.

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