Hearty Italian Vegetable Soup with Couscous and Garlic Bread

There’s nothing quite like a big bowl of soup to warm you from the inside out. This hearty Italian vegetable soup is packed with tender carrots, sweet onions, crushed tomatoes and a medley of Italian herbs. Pearl couscous adds a delightful chew, while fresh kale brings a pop of green and a boost of nutrients.

To make it a complete meal, we’ve included a side of crispy garlic bread. Slathered with butter and garlic powder, then toasted to perfection, it’s the ideal companion for sopping up every last drop of broth. This soup is pure comfort in a bowl-simple, satisfying and full of flavor.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

3 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice the onion. Trim, peel and cut carrots into ¼-inch-thick rounds. Peel and mince or grate the garlic. Remove and discard any large stems from the kale.
2. Heat a large drizzle of olive oil in a large pot over medium-high heat. Add the onion and carrots; season with salt and pepper. Cook, stirring occasionally, until the veggies are lightly browned and slightly softened, 4-6 minutes.
3. Stir the Italian seasoning and garlic into the pot. Cook until fragrant, about 30 seconds. Add the 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 the carrots are just softened, 5-7 minutes.
4. Once the carrots are just softened, stir in the couscous and kale. Cook until the couscous is tender and the kale has wilted, 8-10 minutes. Taste and season generously with salt and pepper.
5. While the soup cooks, halve the baguette. Place 2 tablespoons butter (4 tablespoons 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 the baguette halves, then spread the cut sides with the garlic butter. Cut each piece in half on a diagonal.
6. Divide the soup between bowls. Sprinkle with Parmesan and a pinch of chili flakes to taste. Serve with the garlic bread on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but the cooking time will be shorter. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes. Adjust accordingly.

How do I store leftovers?

Store the soup and garlic bread separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup on the stovetop or microwave and reheat the bread in a toaster or oven.

Is this soup vegan?

As written, it contains butter and Parmesan, but you can easily make it vegan by using olive oil instead of butter and omitting the cheese or using a vegan alternative.