Italian Garden Veggie Soup

Name: Italian Garden Veggie Soup with Kale, Pearled Couscous & Garlic Bread
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Yellow Onion; 2 clove Garlic; 1 tablespoon Italian Seasoning; 3 unit Veggie Stock Concentrate; 1 teaspoon Garlic Powder; ¼ cup Parmesan Cheese; 6 ounce Carrots; 4 ounce Kale; 14 ounce Diced Tomatoes; ½ cup Israeli Couscous; 1 unit Demi-Baguette; 1 teaspoon Chili Flakes; 2 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Kale, Pearled Couscous & Garlic Bread

Recipe Development TeamPublished on April 13, 2020

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No matter the weather, it’s tough not to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Enter this hearty, soul-warming veggie rendition. It’s chock full of goodness—that is to say carrots, onion, diced tomatoes, a bevvy of Italian herbs and spices, chewy couscous, and tender kale. And because no good brothy bowl is complete without some dough for dunking, we’re also throwing in a side of toasty, buttery garlic bread. Soup’s on!

Tags:

Veggie

Allergens:

Milk

•Wheat

•Soy

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 Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

2 clove

Garlic

1 tablespoon

Italian Seasoning

3 unit

Veggie Stock Concentrate

1 teaspoon

Garlic Powder

¼ cup

Parmesan Cheese

(Contains: Milk)

6 ounce

Carrots

4 ounce

Kale

14 ounce

Diced Tomatoes

½ cup

Israeli Couscous

(Contains: Wheat)

1 unit

Demi-Baguette

(Contains: Wheat, Soy)

1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2803 kJ

Calories670 kcal

Fat23 g

Saturated Fat12 g

Carbohydrate97 g

Sugar19 g

Dietary Fiber9 g

Protein19 g

Cholesterol45 mg

Sodium1180 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

•Peeler

•Large Pot

•Small Bowl

Instructions

• Wash and dry all produce. • Halve, peel, and dice onion. Trim, peel, and cut carrots into ¼-inch-thick rounds. Mince or grate garlic. Remove and discard any large stems from kale.

• Heat a large drizzle of olive oil in a large pot over medium-high heat. Add onion and carrots; season with salt and pepper. • Cook, stirring occasionally, until veggies are lightly browned and slightly softened, 4-6 minutes.

• Stir Italian Seasoning and garlic into pot with veggies. Cook until fragrant, 30 seconds. • Add diced tomatoes, stock concentrates, 3 cups water, and a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook until carrots are just softened, 5-7 minutes. • 4 SERVINGS: Use 6 cups water.

• Once carrots are just softened, stir in couscous and kale. Cook until couscous is tender and kale has wilted, 8-10 minutes. Taste and season generously with salt and pepper.

• While soup cooks, halve baguette lengthwise. • Place 2 TBSP butter in a small microwave-safe bowl; microwave until softened, 10-15 seconds. Stir in half the garlic powder (use the rest as you like) and season with salt and pepper. • Toast baguette halves, then spread cut sides with garlic butter. Halve each piece on a diagonal. • 4 SERVINGS: Use 4 TBSP butter and all the garlic powder.