Print

Hearty Vegetable Soup with Couscous

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Hearty Vegetable Soup with Couscous is a wholesome, colorful, and satisfying meal made with Israeli couscous, white beans, and fresh vegetables. It’s cozy and nourishing, with plenty of flexibility to use what’s on hand, making it perfect for weeknights or meal prep.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 5 servings
  • Category: Soup
  • Method: Simmered
  • Cuisine: Mediterranean-Inspired

Ingredients

    • 2 tbsp olive oil (divided)
    • 1 cup Israeli couscous
    • 2 cups water, chicken stock, or vegetable stock
    • 1 onion, chopped
    • 2 carrots, thinly sliced
    • 2 celery stalks, chopped
    • 2 garlic cloves, minced
    • 1 cup fresh green beans, trimmed and cut
    • 1 cup cauliflower florets
    • 1 zucchini, sliced into half-moons
    • 1 cup chopped green cabbage
    • 1 can (14 oz) crushed tomatoes
    • 6 cups chicken or vegetable stock
    • 1 can northern white beans, rinsed and drained
    • 2 cups kale or baby spinach, chopped
    • 1 tsp Italian seasoning
    • 1 bay leaf
    • Salt and black pepper, to taste
    • Red pepper flakes (optional)
    • Grated parmesan cheese (optional, for serving)

Instructions

  1. Heat 1 tbsp olive oil in a small pot. Add couscous and toast until golden in spots. Pour in 2 cups stock or water and cook until tender. Drain excess liquid and set aside.
  2. In a large pot, heat remaining olive oil over medium heat. Add onion and carrots, sauté for 5 minutes until softened.
  3. Add celery, garlic, green beans, and cauliflower. Cook another 5 minutes.
  4. Stir in zucchini, cabbage, Italian seasoning, bay leaf, crushed tomatoes, white beans, and 6 cups stock. Bring to a simmer and cook 15 minutes, stirring occasionally.
  5. Add chopped kale or spinach and the cooked couscous. Stir and cook for 2–3 minutes until greens are wilted.
  6. Remove bay leaf, season to taste, and serve hot with parmesan if desired.

Notes

  • Swap vegetables depending on season—mushrooms, broccoli, bell peppers, or sweet potatoes all work well.
  • For extra protein, add shredded chicken, diced ham, or ground turkey.
  • Use Swiss chard or arugula instead of kale for a different flavor.
  • To thicken the soup, mash some beans or simmer longer.

Nutrition

Find it online: https://savorymomskitchen.com/hearty-vegetable-soup-with-couscous/