Tomato, White Bean & Couscous Soup
with Parsley & Crème Fraîche
- Wheat
- Milk
This soul-warming vegetarian soup is the culinary equivalent of a cozy blanket. It’s chock full of goodness: earthy cannellini beans, tender onion, carrot, and zucchini; plus springy couscous in a savory mushroom-tomato broth. Throw in lots of fresh herbs and a dollop of creme fraiche and it makes an ideal vegetarian dinner or lunch idea! Get ready to wrap yourself in this meal that’s as satisfying and comforting as it is delicious.
Ingredients
¼ ounce
Thyme
½ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Tomato Paste
1 unit
Onion
1 unit
Zucchini
1 unit
Cannellini Beans
2 tablespoon
Crème Fraîche
(Contains: Milk)
1 clove
Garlic
2 unit
Mushroom Stock Concentrate
¼ ounce
Parsley
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and finely dice onion. Peel and mince or grate garlic. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Drain beans. Pick thyme leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4 servings). Roughly chop parsley.
• Heat a large drizzle of oil in a large pot over medium-high heat. Add onion; cook, stirring occasionally, until softened, 5-6 minutes. • Add garlic; cook until fragrant, 30 seconds. • Stir zucchini, beans, minced thyme, tomato paste, stock concentrates, 3½ cups water (7 cups for 4 servings), and a big pinch of salt and pepper into pot. • Bring to a boil, then reduce to a low simmer; cook, uncovered, until zucchini is just softened, 6-9 minutes.
• Stir couscous into pot. Cover and cook until couscous is tender, 7-9 minutes. Taste and season generously with salt and pepper.
• Divide soup between bowls. Top with crème fraîche. (TIP: Cut a corner of the crème fraîche pouch to create a piping bag!) Garnish with chopped parsley and serve.
