[SIDE VEG DOUBLE BROCCOLI] Couscous Fagioli with Toasted Breadcrumbs, Carrots, Celery and Cannellini Beans
- Wheat
- Milk
Ingredients
2 unit
Veggie Stock Concentrate
½ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Tomato Paste
ounce
Carrots
1 unit
Cannellini Beans
1 unit
Crushed Tomatoes
3 clove
Garlic
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Chili Flakes
2 unit
Scallions
2.5 ounce
Celery
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Wash and dry produce.
Peel and mince garlic. Thinly slice scallions, separating whites from greens. Peel and dice carrots into ¼-inch pieces. Dice celery into ¼-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.
