Vegan Pearl Pasta & Bean Soup

🥘 Ingredients

• Israeli couscous
  5 oz
• Italian seasoning
  2 tbsp
• cannellini beans
  1 unit
• celery
  5 oz
• cooking oil
  1 tsp
• crushed tomatoes
  27.52 oz
• demi-baguette
  2 unit
• garlic powder
  2 tsp
• kidney beans
  1 unit
• mushroom stock concentrate
  4 unit
• olive oil
  2 tsp
• parsley
  ½ oz
• salt
• veggie stock concentrate
  2 unit
• yellow onion
  2 unit

🍳 Cookware

• large pot
• large bowl
• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Halve, peel, and dice yellow onion into ¼-inch pieces. Halve celery lengthwise; dice into ¼-inch pieces. Drain and rinse cannellini beans and kidney beans . Roughly chop parsley .

   yellow onion: 2 unit, celery: 5 oz, cannellini beans: 1 unit, kidney beans: 1 unit, parsley: ½ oz
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 pepper to taste. Cook, stirring occasionally, until veggies are tender and lightly browned, ⏱️ 5 minutes . TIP: 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 (use all the cannellini and kidney beans and 4 cups water for 4 servings). 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: 1 tsp, Italian seasoning: 2 tbsp, garlic powder: 2 tsp, salt, veggie stock concentrate: 2 unit, mushroom stock concentrate: 4 unit, Israeli couscous: 5 oz, crushed tomatoes: 27.52 oz
3. 

   3

   Meanwhile, halve demi-baguette lengthwise; 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: 2 unit, olive oil: 2 tsp
4. 

   4

   Divide soup between bowls; garnish with parsley. Serve with breadsticks on the side.