Pearl Pasta e Fagioli Soup

Name: Pearl Pasta e Fagioli Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 3 clove Garlic; 2 unit Scallions; 8 ounce Broccoli; 2 ounce 2.5 Celery; 1 unit Tomato Paste; 1 unit Crushed Tomato; 1 unit Cannellini Beans; 2 unit Veggie Stock Concentrate; 1 teaspoon Chili Flakes; 2 ounce 2.5 Israeli Couscous; ¼ cup Panko Breadcrumbs; 3 tablespoon Parmesan Cheese; 6 ounce Carrots; Salt; Pepper; Olive Oil; Cooking Oil

10/01/2025 0 Comments

Servings: 2 Total Time: 35 mins Difficulty: Intermediate

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with Broccoli, 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.

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Pearl Pasta e Fagioli Soup

Cooking Method: Sauteing Cuisine: Vegetarian Courses: Dinner, Lunch

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 2 Calories: 620

Best Season: Suitable throughout the year

Description

Ingredients

Scale

3 clove Garlic

2 unit Scallions

8 ounce Broccoli

2 ounce 2.5 Celery

1 unit Tomato Paste

1 unit Crushed Tomato

1 unit Cannellini Beans

2 unit Veggie Stock Concentrate

1 teaspoon Chili Flakes

2 ounce 2.5 Israeli Couscous (Contains Wheat)

¼ cup Panko Breadcrumbs (Contains Wheat)

3 tablespoon Parmesan Cheese (Contains Milk)

6 ounce Carrots

Salt

Pepper

Olive Oil

Cooking Oil

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