Italian Garden Veggie Soup
Ingredient List
| Ingredient |
Quantity |
Units |
| Yellow Onion |
1 |
Each |
| Garlic |
1 |
Clove |
| Italian Seasoning |
1 |
Tablespoon |
| Veggie Stock Concentrate |
|
|
| Garlic Powder |
1/2 |
Teaspoon |
| Parmesan Cheese |
1/4 |
Cup |
| Carrot |
6 |
Each |
| Kale |
4 |
Ounce |
| Crushed Tomatoes |
14 |
Ounce |
| Israeli Couscous |
2.5 |
Ounce |
| Demi-Baguette |
|
|
| Chili Flakes |
1 |
Teaspoon |
| Olive Oil |
2 |
Teaspoon |
| Butter |
2 |
Tablespoon |
| Salt |
|
|
| Pepper |
|
|
Cooking Time:
Total Time: 40-50 Minutes
Prep Time: 10 Minutes
Cook time: 30 Minutes
Servings:
2
Instructions
Step 1: Prep
Wash and dry produce.
Halve, peel, and dice onion.
Trim, peel, and cut carrots into 1/4-inch-thick rounds.
Peel and mince or grate garlic.
Remove and discard any large stems from kale.
Step 2: Cook Onion & Carrots
Heat a large drizzle of olive oil in a large pot over medium-high heat.
Add onion and carrots; season with salt and pepper.
Cook, stirring occasionally, until veggies are lightly browned and slightly softened, 4-6 minutes.
Step 3: Add Veggies
Stir Italian Seasoning and garlic into pot with veggies.
Cook until fragrant, 30 seconds.
Add crushed tomatoes, stock concentrates, 3 cups water.
Add a big pinch of salt.
Bring to a boil, then reduce to a simmer.
Cook until carrots are just softened, 5-7 minutes.
Step 4: Add Couscous and Kale
Once carrots are just softened, stir in couscous and kale.
Cook until couscous is tender and kale is wilted, 8-10 minutes.
Taste and season generously with salt and pepper.
Step 5: Cook Bread
While soup cooks, halve baguette lengthwise.
Place 2 TBSP butter in a small microwave-safe bowl; microwave until just softened, 10-15 seconds.
Stir in the garlic powder and season with salt and pepper.
Toast baguette halves, then spread cut sides with garlic butter.
Halve each piece on a diagonal.
Step 6: Finish and Serve
Divide soup between bowls.
Sprinkle with Parmesan and a pinch of chili flakes to taste.
Serve with garlic bread on the side.
Recipe inspired by: