Pearl Pasta e Fagioli Soup
with Toasted Panko & Parmesan
Pearl Pasta e Fagioli Soup
A cozy Italian-inspired soup with tender pearl pasta and hearty beans, finished with crispy toasted panko and savory Parmesan for extra texture and flavor.
Ingredients
For 2 servings
- 1 unit Cannellini Beans
- 6 ounce Carrots
- 2.5 ounce Celery
- 1 teaspoon Chili Flakes
- 1 unit Crushed Tomatoes
- 3 clove Garlic
- 2.5 ounce Israeli Couscous
- 1 tablespoon Italian Seasoning
- ¼ cup Panko Breadcrumbs
- 3 tablespoon Parmesan Cheese
- 2 unit Scallions
- 1 unit Tomato Paste
- 2 unit Veggie Stock Concentrate
Additional Ingredients
- Cooking Oil
- Olive Oil
- Pepper
- Salt
DifficultyMedium
Prep Time15m
Total Time35m
Calories620
Protein23g
Carbs97g
Fat11g
Tags:
VeggieCalorie SmartFiber Smart
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, skip the Parmesan and finish with extra herbs or a drizzle of olive oil. To avoid wheat, swap the couscous and panko for gluten-free pasta or grains and use gluten-free breadcrumbs.
What to serve with it
Serve with a crisp green salad or roasted broccoli for extra freshness and crunch. A slice of crusty bread or garlic toast works well for a heartier bowl, especially if you're feeding bigger appetites.
You might also like
Honey-Roasted Squash
35 min484 cal
Mushroom Stroganoff
35 min436 cal
Sicilian Eggplant Caponata
40 min542 cal
Skillet Chilaquiles
30 min526 cal
Spaghetti Squash Sauté
40 min501 cal
Stuffed Summer Squash Boats
45 min543 cal
Israeli Black Eyed Peas with Fenugreek, Roasted Eggplant, and Feta
40 min523 cal
Brussels Sprout and Mushroom Shepherd’s Pie with Cheddar Mash
45 min503 cal