This Hearty Vegetable Soup with Couscous is packed with colorful, nutrient-rich vegetables, tender Israeli couscous, and creamy white beans. It’s comforting, wholesome, and satisfying enough to enjoy as a complete meal.

Why You’ll Love This Recipe

I love this soup because it’s hearty without being heavy. The beans and couscous give me plenty of protein and fiber, making it a complete, filling dish. I also like that I can use whatever vegetables I have on hand, which helps me cut down on waste and makes this soup flexible. The flavors are fresh, vibrant, and come together quickly—perfect for busy weeknights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the couscous:

• olive oil

• Israeli couscous

• water, chicken, or vegetable stock

For the soup:

• olive oil

• onion, chopped

• carrots, sliced thin

• celery, chopped

• garlic clove, minced

• fresh green beans, trimmed and cut

• cauliflower, cut in small florets

• zucchini, sliced in half moons

• green cabbage, chopped

• crushed tomatoes

• chicken or vegetable stock

• northern white beans, rinsed and drained

• kale or baby spinach, chopped

• grated parmesan cheese for serving (optional)

Seasonings:

• Italian seasoning

• bay leaf

• kosher salt

• black pepper

• red pepper flakes (optional)

Directions

1. Cook the couscous: In a small pot, heat olive oil and toast couscous until golden in spots. Add stock or water and cook until tender. Drain any excess liquid and set aside.

2. Prepare the base: In a large pot, heat olive oil over medium heat. Add onion and carrots and sauté for about 5 minutes.

3. Add more vegetables: Stir in celery, garlic, green beans, and cauliflower. Cook another 5 minutes.

4. Build the broth: Add zucchini, cabbage, seasonings, crushed tomatoes, white beans, stock, and bay leaf. Bring to a simmer and cook for 15 minutes, stirring occasionally.

5. Finish the soup: Once vegetables are tender, stir in kale or spinach and cooked couscous. Cook 2–3 minutes until greens are wilted. Serve hot, topped with parmesan if desired.

Servings and timing

This recipe makes 5 servings.

• Prep time: 20 minutes

• Cook time: 30 minutes

• Total time: 50 minutes

Variations

I like changing up the vegetables depending on the season or what I have in my fridge. Sometimes I swap in mushrooms, broccoli, sweet potatoes, or bell peppers for extra flavor and texture. If I want even more protein, I’ll stir in shredded chicken, diced ham, or ground turkey. Using different greens like Swiss chard instead of kale also adds variety.

Storage/Reheating

I keep leftovers in a sealed container in the fridge for up to 5–6 days. To reheat, I simply warm it on the stovetop over medium heat or in the microwave. For longer storage, I freeze cooled soup in individual portions, which makes it easy to grab a single serving later. It keeps well in the freezer for up to 6 months.

FAQs

Can I make this soup vegetarian or vegan?

Yes, I just use vegetable stock instead of chicken stock and skip the parmesan topping.

Can I use Moroccan couscous instead of Israeli couscous?

I can, but the texture will be different. Moroccan couscous is smaller and softer, while Israeli couscous is more like pasta pearls that hold up well in soup.

How can I make this soup thicker?

If I prefer a thicker broth, I mash a few of the white beans before adding them or let the soup simmer a little longer to reduce the liquid.

What other beans can I use?

I sometimes swap white beans with chickpeas, cannellini beans, or even kidney beans depending on what I have on hand.

Can I make this soup ahead of time?

Yes, I actually find the flavors get even better after sitting overnight in the fridge. I just reheat and enjoy.

Conclusion

This Hearty Vegetable Soup with Couscous is the kind of meal I love to make when I want something warm, comforting, and full of nutrition. With a base of fresh vegetables, protein-packed beans, and chewy couscous, it’s hearty enough to satisfy and versatile enough to adjust to my taste or what I have in the kitchen. It’s a recipe I’ll keep coming back to for easy weeknight dinners and cozy leftovers.

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