Broccoli and Carrot Couscous Soup
Prep Time 10 minutes mins
Cook Time 20 minutes 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.