Turkey Pasta e Fagioli Soup

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.