One-Pot Italian Beef & Tomato Soup
with Kale, Pearled Couscous & Garlic Bread
- Wheat
- Soy
- Milk
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!
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
(Contains: Wheat)
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼ cup
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
10 ounce
Ground Beef
Not included in your delivery
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and dice onion. Trim, peel, and cut carrots into 1⁄4-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.
Once veggies have cooked for 2-3 minutes, add beef or sausage; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through and veggies are slightly softened, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved this delicious soup, perfect for cooler weather. Some found it needed more seasoning for depth.
- Ease of prep: While most enjoyed it, a few noted it took longer to prepare than the recipe stated.
- Suggestions: Consider adding extra broth for a soupier consistency. The garlic bread was a hit — don't skip it! 🍞
- Portions: Generous servings; some were able to freeze leftovers or get multiple meals from the recipe.
