Italian Garden Vegetable Soup

Time = 10 min prep + 40 min cook
Servings = 2
Calories = 710 per serving
From: HelloFresh\

Ingredients

• 1 yellow onion, diced
• 6 oz carrots, peeled and cut into thin rounds
• 1 clove garlic, minced
• 4 oz kale, washed and de-stemmed
• 1 can (14 oz) crushed tomatoes
• 2.5 oz Israeli couscous
• 1 Tbsp Italian seasoning
• 1 tsp garlic powder
• vegetable stock concentrate
• salt and pepper, to your taste
• demi-baguette (garnish)
• Parmesan cheese, gratted (garnish)
• red pepper flakes, to your taste (garnish)

Directions

1. In a large pot over medium heat, saute onions and carrots with a drizzle of olive oil over medium heat for 5-6 min or until softened. Season with salt and pepper.

2. Add Italian seasoning and minced garlic. Saute 30-60 sec or until fragrant. Then add crushed tomatoes, 3 cups water, vegetable stock concentrate, and a large pinch of salt. Bring to a boil and then reduce to simmer and cook approx 6-8 min or until carrots are softened. Note: longer simmering time is ok if you are able.

3. Once carrots have softened, stir in couscous and kale and continue cooking until couscous is tender and kale has wilted, approx 8-10 min. Season with salt and pepper to your taste.

4. Divide soup between bowls. Garnish with Parmesan cheese and red pepper flakes. Serve with toasted wedge of baguette.