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.
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)
9 ounce
Italian Chicken Sausage Mix
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.
Heat a drizzle of oil in a large pot over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer sausage 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, 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.
Use pot used for sausage here.
• 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.
Once soup is done, stir in cooked sausage.
• 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°.
Explore Similar Recipes
