with Pearl Pasta & Chili Flakes
Is there anything cozier than a hearty bowl of soup? We think not, which is why our chefs created this soul-warming Italian-inspired meal. Tender white beans simmer with earthy mushrooms, spinach, and lots of garlic, plus tender, springy fun-to-eat pearl pasta in a rich veggie broth. Ladle the soup into bowls and sprinkle generously with our Italian cheese blend for a meltingly delicious topper, then finish with as many spicy red pepper flakes as you’d like.
Allergens
Utensils
Tags
Veggie Stock Concentrate
3 unit
Israeli Couscous
0.5 cup
Spinach
5 ounce
Cannellini Beans
1 unit
Button Mushrooms
4 ounce
Garlic
2 clove
Italian Cheese Blend
0.5 cup
Chili Flakes
1 teaspoon
Cooking Oil
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Butter
1 tablespoon (tbsp)
Wash and dry produce.
Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!).
Heat a drizzle of oil in a large pot over medium heat. Add mushrooms and cook, stirring occasionally, until browned, 5 minutes. Season with salt and pepper.
While mushrooms cook, peel and mince or grate garlic.
Stir 1 TBSP butter (2 TBSP for 4 servings) and garlic into pot with mushrooms; cook, stirring constantly, until fragrant, 30 seconds.
Stir in stock concentrates, couscous, beans and their liquid, and 2 cups water (4 cups for 4). Bring to a boil, then reduce to a low simmer. Stir in spinach. Cook, stirring occasionally, until spinach is wilted and flavors meld, 6-8 minutes.
Taste and season with salt and pepper if desired.
Divide soup between bowls and top with Italian cheese blend. Sprinkle with as many chili flakes as you like. Serve.
570
kcal
Calories
18
g
Fat
8
g
Saturated Fat
69
g
Carbohydrate
9
g
Sugar
14
g
Dietary Fiber
26
g
Protein
35
mg
Cholesterol
1440
mg
Sodium
