Pearl Pasta e Fagioli Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pearl Pasta e Fagioli Soup

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.

Tags:
Seasonal
Calorie Smart
Veggie
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

3 clove

Garlic

2 unit

Scallions

6 ounce

Carrots

2.5 ounce

Celery

1 unit

Tomato Paste

13.76 ounce

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)

Not included in your delivery

Salt

Pepper

1 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

sideBannerName

Nutrition Values

/ per serving
Calories630 kcal
Fat11 g
Saturated Fat3 g
Carbohydrate97 g
Sugar23 g
Dietary Fiber17 g
Protein24 g
Cholesterol10 mg
Sodium1200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Large Pot
Medium Pan

Instructions

Prep
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.

Start Soup
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.

Finish Soup & Toast Panko
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.

Serve
4

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