Vegan 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
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
Pearl Couscous
(Contains: Wheat)
2.5 ounce
Celery
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
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 Feb 2026- Flavor: Some found it tasty, while others felt it lacked depth. Consider adding extra herbs or using a richer stock for more flavor 🍲.
- Ease of prep: Many praised the simple preparation, with abundant servings and kid-friendly results.
- Suggestions: Try adding carrots or Italian sausage for extra heartiness. Use all the beans to avoid waste, adjusting liquid accordingly.
- Leftovers: Makes plenty, but some found reheating instructions would be helpful for enjoying it later.
- Breadsticks: The garlicky breadsticks were a hit, with their delightfully crispy texture complementing the soup well 🥖.
Reviews from our home cooks
I used all the spices, all the beans, and only 1/4 cup water so the flavor wouldn't be diluted and bland. It was very tasty.
Delicious flavors and super easy to cook! Perfect soup for fall or wintertime
Couscous was surprisingly good in this. I would like to try adding carrot next time and could've used a little more salt. Very good
Made a lot of soup. I probably could have added more salt. Overall I enjoyed it.
Hearty and pretty good. Breadsticks were tasty. Could use a bit more garlic or seasoning in the soup itself.
I liked the flavors very well. Think that it's good to eat without meat once in a while.
I wasn't a huge fan of the broth, I added some chipotle sauce and it was a lot better.
I used all the beans because I didn't want to waste them. Added a little more water, etc.
I found it to be very thick. I had to add water twice, and it was still very thick.
Great. Definitely a keeper. My friend who is the pickiest eater alive devoured it.
