Vegan Pearl Pasta & Bean Soup: Garlicky Breadsticks & Parsley

🥘 Ingredients

• Israeli couscous
  1 c
• Italian seasoning
  1 tsp
• black pepper
  1 tsp
• cannellini beans
  15 oz
• celery
  2 stalks
• cooking oil
  2 tbsp
• crushed tomatoes
  14 oz
• demi-baguette
  1 unit
• garlic powder
  1 tsp
• kidney beans
  15 oz
• mushroom stock concentrate
  1 unit
• olive oil
  2 tbsp
• parsley
  1 bunch
• salt
  1 tsp
• veggie stock concentrate
  1 unit
• water
  2 c
• yellow onion
  1 unit

🍳 Cookware

• large pot
• large bowl
• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and dice yellow onion and celery . Drain and rinse cannellini beans and kidney beans . Roughly chop parsley .

   yellow onion: 1 unit, celery: 2 stalks, cannellini beans: 15 oz, kidney beans: 15 oz, parsley: 1 bunch
2. 

   2

   Heat a drizzle of cooking oil in a large pot over medium heat. Add onion, celery, Italian seasoning , half the garlic powder , a pinch of salt , and black pepper to taste. Cook, stirring occasionally, until veggies are tender and lightly browned ⏱️ 6 minutes . If onion browns too quickly, add a splash of water and lower heat. Stir in veggie stock concentrate , mushroom stock concentrate , Israeli couscous , crushed tomatoes , half the cannellini beans, half the kidney beans, 2 cups water , and a big pinch of salt and pepper. 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 ⏱️ 15 minutes .

   cooking oil: 2 tbsp, Italian seasoning: 1 tsp, garlic powder: 1 tsp, salt: 1 tsp, black pepper: 1 tsp, veggie stock concentrate: 1 unit, mushroom stock concentrate: 1 unit, Israeli couscous: 1 c, crushed tomatoes: 14 oz, water: 2 c
3. 

   3

   Meanwhile, halve demi-baguette lengthwise and 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 ⏱️ 5 minutes . Remove sheet from oven, carefully flip breadsticks, and return to top rack until golden ⏱️ 3 minutes more.

   demi-baguette: 1 unit, olive oil: 2 tbsp
4. 

   4

   Divide soup between bowls, garnish with parsley, and serve with breadsticks on the side.