One-Pot Italian Vegetable Soup

Name: One-Pot Italian Vegetable Soup with Kale, Israeli Couscous & Garlic Bread
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Onion; 6 oz Carrot; 1 clove Garlic; 4 oz Kale; 1 tbsp Italian Seasoning; 13 3/4 oz Canned Tomatoes; 3 Egg; 2 1/2 oz Israeli Couscous; 1 tsp Garlic Powder; 1 unit Demi-Baguette; 3 tbsp Parmesan Cheese; 1 tsp Red Pepper Flakes; 2 tsp Olive Oil; 2 tbsp Butter; Salt; Black Pepper

with Kale, Israeli Couscous & Garlic Bread

By Recipe0 System

No matter the weather, it’s tough not to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Enter this hearty, soul-warming veggie rendition. It’s chock-full of goodness—that’s to say carrots, onion, crushed tomatoes, a bevy of Italian herbs and spices, chewy couscous, and tender kale. And because no good brothy bowl is complete without something delicious for dunking, we’re also throwing in a side of toasty, buttery garlic bread. Soup’s on!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
6 oz Carrot
1 clove Garlic
4 oz Kale
1 tbsp Italian Seasoning
13 3/4 oz Canned Tomatoes
3 Egg
2 1/2 oz Israeli Couscous
1 tsp Garlic Powder
1 unit Demi-Baguette
3 tbsp Parmesan Cheese
1 tsp Red Pepper Flakes
2 tsp Olive Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Halve, peel, and dice onion. Trim, peel, and cut carrots into ¼-inch-thick rounds. Peel and mince or grate garlic. Remove and discard any large stems from kale.
2

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.
3

Stir Italian Seasoning and garlic into pot with veggies. Cook until fragrant, 30 seconds.

Add crushed tomatoes, stock concentrates, 3 cups water (6 cups for 4 servings), and a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook until carrots are just softened, 5-7 minutes.
4

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.
5

While soup cooks, halve baguette lengthwise.

Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic powder (all for 4) and season with salt and pepper.

Toast baguette halves, then spread cut sides with garlic butter. Halve each piece on a diagonal.
6

Divide soup between bowls. Sprinkle with Parmesan and a pinch of chili flakes to taste. Serve with garlic bread on the side.

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