Hearty Italian Vegetable Soup with Israeli Couscous and Garlic Bread

There’s nothing quite like a bowl of soup to wrap you in comfort, no matter the season. This hearty Italian vegetable soup is brimming with tender carrots, sweet onions, and crushed tomatoes, all simmered with aromatic Italian herbs. The addition of chewy Israeli couscous and nutrient-packed kale makes it a satisfying meal in itself.

And because every good soup deserves a delicious side for dunking, we’re serving it with crispy, buttery garlic bread. It’s the perfect combination of flavors and textures—a soul-warming bowl that will become a family favorite.

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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

3 tablespoon 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 the 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 vegetables are lightly browned and slightly softened, about 4-6 minutes.
3. Stir the Italian seasoning and garlic into the pot with the vegetables. Cook until fragrant, about 30 seconds. Add the crushed tomatoes, 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 softened, about 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 is wilted, about 8-10 minutes. Taste and season generously with salt and pepper.
5. While the soup cooks, prepare the garlic bread: Halve the 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 piece in half on a diagonal.
6. Divide the soup between bowls. Sprinkle with Parmesan cheese 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 note that regular couscous cooks much faster. Add it in the last 5 minutes of cooking to avoid overcooking.

How can I make this soup vegan?

Use a plant-based butter or olive oil for the garlic bread, and omit the Parmesan cheese or use a vegan alternative.

Can I freeze this soup?

Yes, the soup freezes well. Store it in an airtight container for up to 3 months. Reheat gently on the stovetop.