HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconItalian Garden Veggie Soup
Italian Garden Veggie Soup

Italian Garden Veggie Soup

with Kale, Pearled Couscous & Garlic Bread

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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 something delicious for dunking, we’re also throwing in a side of toasty, buttery garlic bread. Soup’s on!


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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

6 ounce


1 clove


4 ounce


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

(ContainsWheat, Soy)

¼ cup

Parmesan Cheese


1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories710 kcal
Fat24 g
Saturated Fat12 g
Carbohydrate108 g
Sugar22 g
Dietary Fiber9 g
Protein18 g
Cholesterol45 mg
Sodium1550 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.
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Instructionsarrow up iconarrow up icon
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• Wash and dry 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.


• 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 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.


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


• 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.


• Divide soup between bowls. Sprinkle with Parmesan and a pinch of chili flakes to taste. Serve with garlic bread on the side.