Turkey Pasta E Fagioli Soup
with Garlicky Breadsticks & Parsley
- Soy
- Wheat
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
1 unit
Onion
½ unit
Cannellini Beans
1 unit
Crushed Tomatoes
1 tablespoon
Italian Seasoning
2 unit
Mushroom Stock Concentrate
¼ ounce
Parsley
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
¾ cup
Israeli Couscous
(Contains: Wheat)
2.5 ounce
Celery
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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 heat. Add onion, celery, 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.
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.
Meanwhile, halve baguette lengthwise; slice each lengthwise to 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found the soup lacking in flavor and spice, suggesting it could benefit from additional seasoning.
- Ease of prep: Cooking time may need to be extended to ensure the beans are fully softened.
- Suggestions: Consider adding extra spices, chopped garlic, or other aromatics to boost the flavor profile 🍲.
Reviews from our home cooks
Easy single pot cooking with great flavors and plenty of food. I'm glad I added the chicken sausage to it. I did the garlic bread in my toaster oven rather than the big oven to save energy.
Perhaps one can of beans? No room for the couscous. Would suggest two rolls. Made with the chicken sausage and it was delicious, but enough for two dinners! Green onions might be a better choice as the yellow onions are so strong flavored right now.
This soup is amazing. I've been fighting off a cold and this was the perfect meal. So much protein, flavor and heartiness has definitely helped!
Yum, hit the spot on a cold rainy night. Made enough for lunch too!
I added some carrots and more celery as well as some spinach.
