Hearty Tomato, White Bean &Amp; Couscous Soup with Fresh Herbs

This soul-warming vegetarian soup is the culinary equivalent of a cozy blanket. It’s chock full of goodness: earthy cannellini beans, tender onion, carrot and zucchini; plus springy couscous in a savory mushroom-tomato broth. Throw in lots of fresh herbs and a dollop of crème fraîche and it makes an ideal vegetarian dinner or lunch idea!

Get ready to wrap yourself in this meal that’s as satisfying and comforting as it is delicious. Perfect for a quick weeknight dinner or a make-ahead lunch, this one-pot soup comes together in under an hour with simple, wholesome ingredients.

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat 2 teaspoons cooking oil in a large pot over medium heat. Add diced onion and cook until softened, about 4 minutes.
2. Add minced garlic, diced zucchini and a pinch of salt and pepper. Cook for 2 minutes, stirring occasionally.
3. Stir in tomato paste and cook for 1 minute until fragrant.
4. Add mushroom stock concentrate, 3 cups water and the cannellini beans (rinsed and drained). Bring to a boil.
5. Stir in Israeli couscous and reduce heat to a simmer. Cook for 8-10 minutes until couscous is tender.
6. Remove from heat. Stir in fresh thyme leaves and chopped parsley. Season with salt and pepper to taste.
7. Ladle soup into bowls and top each with a dollop of crème fraîche. Serve warm.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Israeli (pearl) couscous works best; if using regular couscous, add it at the very end and let it sit off heat for 5 minutes.

Is this soup gluten-free?

No, because it contains wheat-based couscous. For a gluten-free version, substitute with quinoa or rice.

Can I make this soup ahead of time?

Absolutely! The flavors meld even more overnight. Reheat gently on the stovetop, adding a little water if needed.