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    Home » Recipes » Cozy Soups and Stews » Vegetable Soup with Israeli Couscous

    Published: May 21, 2019 · Modified: Apr 30, 2023 by Sarah Baumeister · This post may contain affiliate links · 2 Comments

    Vegetable Soup with Israeli Couscous

    Jump to Recipe Print Recipe

    I must admit, we are soup fans in the Baumeister household. Although that’s probably obvious based on the amount of them I post here! There’s so much room for creativity, and they are often extremely economical. Vegetables and carbs like beans, pasta, or rice take a front seat, and it’s easy to use less of the more expensive items, like meat.

    This recipe for vegetable soup is a great example of this! Abounding in vegetables, traditional minestrone doesn’t often contain meat. Instead, it gets its’ heft from numerous vegetables and kidney beans.

    Feel free to try different vegetables with making this. Green beans, peas, and asparagus come to mind as good options. Whatever is fresh and in season would work great here!

    vegetable minestrone with israeli couscous featured

    Vegetable Minestrone with Israeli Couscous

    Sarah Baumeister
    This Vegetable Minestrone with Israeli Couscous is warm and rich, its hearty from plentiful vegetables and kidney beans.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Soup
    Cuisine American, Italian
    Servings 4 servings
    Calories 320 kcal

    Ingredients
      

    • 1 tbsp. olive oil
    • 1 medium onion diced
    • 2 garlic cloves minced
    • 2 small zucchini sliced in half moons
    • 2 celery stalks
    • 1 large carrot
    • 1 ½ tsp. salt
    • 1 tsp. dried thyme
    • 1 tsp. dried oregano
    • 1 15 oz. can of kidney beans
    • 1 cup dry israeli couscous or small shell pasta
    • 1 15 oz. can tomato sauce
    • 1 15 oz. can of diced tomatoes
    • 32 oz chicken stock
    • 1 cup fresh spinach packed
    • 1 handful fresh basil
    • fresh grated parmesan for serving

    Instructions
     

    • In a large soup pot, heat olive oil. Add in onions and garlic and saute until fragrant, about 2 minutes. Add in zucchini, celery, carrots, and salt. Saute for about 8 minutes, until the onions are translucent. 
    • To the pot, add in tomato sauce, diced tomatoes, chicken stock, thyme, and oregano. Stir and cook for 20 minutes.
    • Add in couscous and kidney beans, and cook another 15-20 minutes.
    • Add spinach and basil, stir to combine. Cook for 2 minutes, until spinach and basil have wilted. Serve topped with fresh parmesan. 

    Nutrition

    Calories: 320kcalCarbohydrates: 51gProtein: 13gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 7mgSodium: 1075mgPotassium: 735mgFiber: 5gSugar: 8gVitamin A: 3538IUVitamin C: 24mgCalcium: 99mgIron: 4mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Paul C says

      September 16, 2022 at 4:30 pm

      5 stars
      This minestrone soup is our favorite winter soup. I have been making it for the past 2-3 years. I only put in a 1/2 cu of couscous and it is still a delicious soup. Thanks!

      Reply
      • Sarah says

        October 01, 2022 at 10:39 pm

        Paul,

        This makes me so happy to hear! Thank you for taking the time to comment, I really appreciate your kindness and that your family enjoys the recipe. Good tip about using less couscous!

        Sarah

        Reply

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    Hi, I'm Sarah! I am a wife, mother, and believer. I have been cooking since I could stand and am excited to share my love for being in the kitchen with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, we love it all!

    Learn more about me →

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