Hearty Vegan Bean and Couscous Soup with Garlic Breadsticks

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. The combination of beans and couscous provides a hearty texture, while the garlic breadsticks add a delightful crunch. Perfect for a chilly evening or whenever you need a bowl of comfort.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

1 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. 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.
2. 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 later), 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. (For 4 servings, use all the beans and 4 cups water.) 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.
3. 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.
4. Divide soup between bowls; garnish with parsley. Serve with breadsticks on the side.

Recipe Tips

FAQ

Can I use a different type of pasta instead of Israeli couscous?

Yes, you can substitute with small pasta like ditalini or orzo. Adjust cooking time according to package directions.

Can I make this soup gluten-free?

To make it gluten-free, use gluten-free pasta or couscous and a gluten-free baguette. Ensure the stock concentrates are also gluten-free.

How do I store leftovers?

Store the soup and breadsticks separately in airtight containers in the refrigerator for up to 3 days. Reheat soup on the stovetop, adding a splash of water if needed. Reheat breadsticks in the oven at 350°F for a few minutes.