Description
A hearty and healthy Pearl Couscous Vegetable Soup made with fresh vegetables, aromatic herbs, and Israeli couscous. Perfect for a cozy meal or weekly meal prep. #PearlCouscousSoup #VegetarianSoup #HealthyMeals
Ingredients
Scale
- 1 cup pearl couscous (Israeli couscous)
- 2 medium carrots, chopped
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 2 cups fresh spinach, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) white beans, drained and rinsed (optional)
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- Salt and pepper, to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
- Add chopped carrots, zucchini, and bell pepper. Cook for 5–7 minutes, stirring occasionally.
- Stir in diced tomatoes, vegetable broth, thyme, basil, and parsley. Bring to a simmer.
- Add pearl couscous and white beans (if using). Cook for 10–12 minutes, or until couscous is tender.
- Stir in chopped spinach and cook for an additional 2–3 minutes, until wilted.
- Season with salt and pepper to taste. Serve hot.
Notes
- White beans add extra protein and creaminess.
- Use low-sodium broth if reducing salt intake.
- Soup can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 283
- Sugar: 9g
- Sodium: 925mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg