Hearty Italian Vegetable Soup with Israeli Couscous and Garlic Bread

There’s something about a steaming bowl of soup that feels like a warm hug, no matter the season. This hearty Italian vegetable soup is loaded with tender carrots, sweet onions, crushed tomatoes, and a medley of Italian herbs. Chewy Israeli couscous and nutrient-packed kale make it satisfying enough to be a meal on its own.

And because every good soup needs something to dunk, we’ve included a simple garlic bread made from a demi-baguette. Toasted to perfection and slathered with garlic butter, it’s the ideal companion for sopping up every last drop. This one-pot wonder comes together quickly, making it a perfect weeknight dinner.

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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, then roughly chop the leaves.
2. Heat a large drizzle of olive oil in a large pot over medium-high heat. Add the diced onion and carrot rounds; season with salt and pepper. Cook, stirring occasionally, until the vegetables are lightly browned and slightly softened, 4–6 minutes.
3. Stir the Italian seasoning and minced garlic into the pot. Cook until fragrant, about 30 seconds. Add the crushed tomatoes, veggie stock concentrates, 3 cups of 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 tender, 5–7 minutes.
4. Once the carrots are tender, stir in the Israeli couscous and chopped kale. Continue cooking 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 simmers, prepare the garlic bread. Halve the demi-baguette lengthwise. Place 2 tablespoons of 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 servings) and season with salt and pepper. Toast the baguette halves, then spread the cut sides with the garlic butter. Cut each half on a diagonal into two pieces.
6. Divide the soup among bowls. Sprinkle with Parmesan cheese and a pinch of chili flakes to taste. Serve the garlic bread on the side for dipping.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but the cooking time will be shorter. Add regular couscous during the last 5 minutes of simmering, as it cooks faster.

Is this soup vegan?

As written, it contains butter and Parmesan cheese. To make it vegan, use olive oil instead of butter and omit the Parmesan or use a vegan alternative.

Can I freeze this soup?

Yes, but the couscous may become mushy upon thawing. For best results, freeze without the couscous and add freshly cooked couscous when reheating.