Chicken, White Bean & Couscous Soup

Name: Chicken, White Bean & Couscous Soup with Parsley & Crème Fraîche
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 unit Yellow Onion; 1 clove Garlic; 1 unit Zucchini; 1 unit Cannellini Beans; ¼ ounce Thyme; ¼ ounce Parsley; 1.5 ounce Tomato Paste; 2 unit Mushroom Stock Concentrate; 2.5 ounce Israeli Couscous; 2 tablespoon Crème Fraîche; 3 teaspoon Cooking Oil; Salt; Pepper; 10 ounce Chicken Breast Strips

with Parsley & Crème Fraîche

Recipe Development TeamPublished on December 28, 2022

4.3

(51 customers rated)

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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 creme fraiche 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.

Tags:

New

•Easy Cleanup

•Protein Smart

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

1 clove

Garlic

1 unit

Zucchini

1 unit

Cannellini Beans

¼ ounce

Thyme

¼ ounce

Parsley

1.5 ounce

Tomato Paste

2 unit

Mushroom Stock Concentrate

2.5 ounce

Israeli Couscous

(Contains: Wheat)

2 tablespoon

Crème Fraîche

(Contains: Milk)

10 ounce

Chicken Breast Strips

Not included in your delivery

3 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories710 kcal

Fat17 g

Saturated Fat4.5 g

Carbohydrate86 g

Sugar12 g

Dietary Fiber12 g

Protein50 g

Cholesterol120 mg

Sodium1170 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Large Pot

•Paper Towel

•Large Pan

Instructions

• Wash and dry produce. • Halve, peel, and finely dice onion. Peel and mince or grate garlic. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Drain beans. Pick thyme leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4 servings). Roughly chop parsley.

• Heat a large drizzle of oil in a large pot over medium-high heat. Add onion; cook, stirring occasionally, until softened, 5-6 minutes. • Add garlic; cook until fragrant, 30 seconds. • Stir zucchini, beans, minced thyme, tomato paste, stock concentrates, 3½ cups water (7 cups for 4 servings), and a big pinch of salt and pepper into pot. • Bring to a boil, then reduce to a low simmer; cook, uncovered, until zucchini is just softened, 6-9 minutes.

Pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, stirring frequently, until cooked through, 4-6 minutes.

• Stir couscous into pot. Cover and cook until couscous is tender, 7-9 minutes. Taste and season generously with salt and pepper.

Once couscous is done, stir cooked chicken into soup.

• Divide soup between bowls. Top with crème fraîche. (TIP: Cut a corner of the crème fraîche pouch to create a piping bag!) Garnish with chopped parsley and serve.

Chicken is fully cooked when internal temperature reaches 165°.