Turkey, Pearl Pasta & Bean Soup
with Garlicky Breadsticks & Parsley
- Wheat
- Soy
This soul-warming vegan soup is the culinary equivalent of a cozy blanket. It’s chock full of goodness, with earthy cannellini and kidney beans, tender onion and celery, and springy couscous in a savory tomato and mushroom broth. Throw in lots of fresh parsley, serve with a side of crisp garlic breadsticks, and you’ve got an ideal vegan dinner or lunch idea! Get ready to wrap yourself in this meal that’s as satisfying and comforting as it is delicious.
Ingredients
1 unit
Veggie Stock Concentrate
½ unit
Kidney Beans
10 ounce
Ground Turkey
½ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Onion
½ unit
Cannellini Beans
1 unit
Crushed Tomatoes
1 tablespoon
Italian Seasoning
6 ounce
Cauliflower Rice
2 unit
Mushroom Stock Concentrate
¼ ounce
Parsley
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
2.5 ounce
Celery
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and dice onion into ¼-inch pieces. Halve celery lengthwise; dice into ¼-inch pieces. Drain and rinse cannellini beans and kidney beans. Roughly chop parsley.
Heat a drizzle of oil in a large pot over medium-high heat. Add sausage or turkey and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Transfer to a plate. Reserve pot.
• Heat a drizzle of oil in a large pot over medium heat. Add onion, celery, cauliflower rice, Italian Seasoning, half the garlic powder (you’ll use the rest in the next step), a pinch of salt, and pepper to taste. Cook, stirring occasionally, until veggies are tender and lightly browned, 5-6 minutes. TIP: If onion browns too quickly, add a splash of water and lower heat. • Stir in veggie stock concentrate, mushroom stock concentrates, 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, 10-15 minutes.
Use pot used for sausage or turkey here. Once beans and couscous are tender, stir sausage or turkey into soup.
• Meanwhile, halve 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, 4-5 minutes. • Remove sheet from oven; carefully flip breadsticks and return to top rack until golden, 2-3 minutes more.
• Divide soup between bowls; garnish with parsley. Serve with breadsticks on the side.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the hearty, flavorful blend; some found it a bit bland and suggested adding spices or chicken sausage for depth 🍲.
- Ease of prep: Quick and simple to make, with several praising it as a fast yet tasty one-pot meal.
- Suggestions: Consider adding all the beans for extra heartiness, or try chicken sausage, potatoes, or red pepper flakes for more flavor.
- Portions: Generous servings, with enough for satisfying leftovers; great for lunch the next day.
- Texture: Some enjoyed the chili-like consistency; others found vegetable-based soups can turn mushy.
