Turkey, Pearl Pasta & Bean Soup
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Turkey, Pearl Pasta & Bean Soup

Turkey, Pearl Pasta & Bean Soup

with Garlicky Breadsticks & Parsley

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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit


2.5 ounce


1 unit

Cannellini Beans

1 unit

Kidney Beans

¼ ounce


1 tablespoon

Italian Seasoning

1 teaspoon

Garlic Powder

1 unit

Veggie Stock Concentrate

2 unit

Mushroom Stock Concentrate

2.5 ounce

Israeli Couscous

(Contains Wheat)

13.76 ounce

Crushed Tomatoes

1 unit


(Contains Soy, Wheat)

10 ounce

Ground Turkey

6 ounce

Cauliflower Rice

Not included in your delivery



2 teaspoon

Cooking Oil

2 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories930 kcal
Fat23 g
Saturated Fat4.5 g
Carbohydrate108 g
Sugar21 g
Dietary Fiber15 g
Protein49 g
Cholesterol100 mg
Sodium1680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Baking Sheet
Large Bowl



• 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.

Make Soup

• 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.

Make Breadsticks

• 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.

Finish & Serve

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

Ground Turkey is fully cooked when internal temperature reaches 165°.