Chicken & Pearl Pasta e Fagioli Soup
with Toasted Panko & Parmesan
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 clove
Garlic
2 unit
Scallions
6 ounce
Carrots
2.5 ounce
Celery
1 unit
Tomato Paste
1 unit
Crushed Tomatoes
1 unit
Cannellini Beans
2 unit
Veggie Stock Concentrate
1 teaspoon
Chili Flakes
2.5 ounce
Israeli Couscous
(Contains Wheat)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
3 tablespoon
Parmesan Cheese
(Contains Milk)
10 ounce
Chicken Cutlets
1 teaspoon
Italian Seasoning
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Peel and mince garlic. Thinly slice scallions, separating whites from greens. Peel and dice carrots into 1⁄4-inch pieces. Dice celery into 1⁄4-inch pieces.
Dice chicken* into ½-inch pieces and season all over with salt and pepper. Heat a drizzle of oil in a large pot over medium-high heat. Add chicken and cook, until browned and cooked through, 4-6 minutes. Turn off heat; transfer chicken to a plate. Wipe out pot.
• 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, half the Italian Seasoning (all for 4 servings), 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, stirring occasionally, until slightly thickened, 6-8 minutes.
Use pot used for chicken here.
• Add couscous to soup; season with salt and pepper. Cook, stirring occasionally, until couscous is tender, 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.
Once soup is done, stir in chicken.
• Divide soup between bowls. Top with Parmesan, toasted panko, scallion greens, and a pinch of pepper to taste. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
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