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Broccoli and Carrot Couscous Soup

Prep Time 10 mins
Cook Time 20 mins
Servings 4 people


  • 1 tablespoon extra virgin olive oil
  • 1 small onion diced
  • 2 large garlic cloves minced
  • 2 cups small broccoli florets
  • 1.5 cups carrot rounds 1/4-inch sliced rounds
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth or use chicken broth if not vegetarian
  • ¾ cup pearl couscous
  • 1 15.5- ounce can cannellini beans drained and rinsed
  • 1.5 teaspoons Italian seasoning
  • ½ teaspoon salt + more to taste
  • pepper to taste
  • 1 tablespoon freshly squeezed lemon juice
  • optional: grated Parmesan cheese


  • Heat the oil in a large pot over medium-high heat.
  • Once oil is shimmering, add the onions and garlic and cook until translucent, about 3 minutes.
  • Add the broccoli, carrots, and tomato paste and stir until vegetables are coated.
  • Add the broth, 2 cups of water, and bring to a boil.
  • Once boiling, add the couscous, beans, Italian seasoning, salt, and pepper. Stir well and bring back to a boil.
  • Once boiling, reduce heat to a medium simmer and cook for 10 to 15 minutes or until couscous is no longer hard and vegetables are tender.
  • Add lemon juice, stir, and then taste and adjust with more salt, if needed. Garnish with Parmesan cheese, if desired.