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vegetable minestrone with israeli couscous featured

Minestrone Soup with Israeli Couscous

Seasonandthyme
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4 servings

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.