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; 6 ounce Carrots; 1 clove Garlic; 4 ounce Kale; 1 tablespoon Italian Seasoning; 13.76 ounce Crushed Tomatoes; 3 unit Veggie Stock Concentrate; 2.5 ounce Israeli Couscous; 1 teaspoon Garlic Powder; 1 unit Demi-Baguette; ¼ cup Parmesan Cheese; 1 teaspoon Chili Flakes; 2 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Kale, Pearled Couscous & Garlic Bread

Recipe Development TeamPublished on March 16, 2021

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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, crushed 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:

One Pan

•Veggie

Allergens:

Wheat

•Soy

•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 Time40 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

6 ounce

Carrots

1 clove

Garlic

4 ounce

Kale

1 tablespoon

Italian Seasoning

13.76 ounce

Crushed Tomatoes

3 unit

Veggie Stock Concentrate

2.5 ounce

Israeli Couscous

(Contains: Wheat)

1 teaspoon

Garlic Powder

1 unit

Demi-Baguette

(Contains: Wheat, Soy)

¼ cup

Parmesan Cheese

(Contains: Milk)

1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories710 kcal

Fat24 g

Saturated Fat12 g

Carbohydrate108 g

Sugar22 g

Dietary Fiber9 g

Protein18 g

Cholesterol45 mg

Sodium1650 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

1

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

2

• 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.

3

• Stir Italian Seasoning and garlic into pot with veggies. Cook until fragrant, 30 seconds. • Add crushed tomatoes, stock concentrates, 3 cups water (6 cups for 4 servings), 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

• 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.

5

• While soup cooks, halve baguette lengthwise. • Place 2 TBSP butter (4 TBSP 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) and season with salt and pepper. • Toast baguette halves, then spread cut sides with garlic butter. Halve each piece on a diagonal.