One-Pot Italian Vegetable & Shrimp Soup

Name: One-Pot Italian Vegetable & Shrimp Soup with Kale, Israeli Couscous & Garlic Bread
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit 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; 3 tablespoon Parmesan Cheese; 1 teaspoon Chili Flakes; 2 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper; 10 ounce Shrimp; 1 teaspoon Cooking Oil

with Kale, Israeli 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’s to say carrots, onion, crushed tomatoes, a bevy 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!

Tags:

Protein Smart

•Easy Prep & Clean

Allergens:

Wheat

•Soy

•Milk

•Shellfish

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 Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

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)

3 tablespoon

Parmesan Cheese

(Contains: Milk)

1 teaspoon

Chili Flakes

10 ounce

Shrimp

(Contains: Shellfish)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories800 kcal

Fat27 g

Saturated Fat11 g

Carbohydrate86 g

Sugar24 g

Dietary Fiber9 g

Protein35 g

Cholesterol255 mg

Sodium1830 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

•Paper Towel

•Large Pot

•Small Bowl

Instructions

PDF

• 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.

Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pot over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• 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.

Use pot used for shrimp or chicken here.

• 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.

Once kale is wilted, stir in shrimp or chicken.

• 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.