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.
Allergens
Utensils
Tags
Yellow Onion
1 unit
Garlic
1 clove
Zucchini
1 unit
Cannellini Beans
1 unit
Thyme
0.25 ounce
Parsley
0.25 ounce
Tomato Paste
1.5 ounce
Mushroom Stock Concentrate
2 unit
Israeli Couscous
2.5 ounce
Crème Fraîche
2 tablespoon
Cooking Oil
2 teaspoon
Salt
Pepper
• 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.
520
kcal
Calories
11
g
Fat
3
g
Saturated Fat
86
g
Carbohydrate
12
g
Sugar
12
g
Dietary Fiber
19
g
Protein
15
mg
Cholesterol
1110
mg
Sodium
