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Tomato, White Bean & Couscous Soup
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Tomato, White Bean & Couscous Soup

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.

Tags:
New
Calorie Smart
Mediterranean
Easy Cleanup
Veggie
Allergens:
Wheat
Milk

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

Total Time35 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutrition Values

/ per serving
Calories520 kcal
Fat11 g
Saturated Fat3 g
Carbohydrate86 g
Sugar12 g
Dietary Fiber12 g
Protein19 g
Cholesterol15 mg
Sodium1110 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

Strainer
Large Pot

Instructions

Prep
1

• 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.

Start Soup
2

• 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.

Finish Soup
3

• Stir couscous into pot. Cover and cook until couscous is tender, 7-9 minutes. Taste and season generously with salt and pepper.

Serve
4

• 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.