Tomato, White Bean & Couscous Soup
with Parsley & Crème Fraîche
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 clove
Garlic
1 unit
Zucchini
1 unit
Cannellini Beans
¼ ounce
Thyme
¼ ounce
Parsley
1.5 ounce
Tomato Paste
2 unit
Mushroom Stock Concentrate
2.5 ounce
Israeli Couscous
(Contains Wheat)
2 tablespoon
Crème Fraîche
(Contains Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
