Couscous Minestrone Soup is an easy and super good soup that is made all in one big pot. Soup is loved year round and this recipe will satisfy your cravings.
This year has been so strange with the weather. Well, very strange in the political world too but I promise not to talk politics. The weather has turned to beautiful spring days and then they get followed by a day or more of snow. Back and forth, back and forth.
So we still need some warming comfort food, right? Soups, chilies and stews are the go-to and this Couscous Minestrone Soup will not only warm you from the inside out but it will fill you up too. Fill you up with rich beautiful flavors. Nothing is better than homemade soup and company seems to love it too. I was invited to a soup party a couple of years ago where there were stuffed mushrooms as an appetizer and four different kinds of soups as the main course. It was so much fun. Everyone enjoyed everything and all the soup disappeared.
There are so many variations of minestrone and I thought it would be fun to add couscous instead of beans and change up the macaroni for ditalini. It turned out to be a good idea as it is like a brand new soup. Deep flavors evolving from the tomato and broth base with the toasted nutty flavor of pearl couscous backing it all up.
You may also like to try making my recipe for Vegan Parmesan Cheese for that special touch at the end. It only takes minutes. That is what I have sprinkled over the top. See all the couscous and ditalini trying to peek out of the soup? Each bite is delicious with a rich tomato broth that is good all by itself. A meal in itself and all you could add is some nice crusty bread on the side and maybe a good Chardonnay.
Couscous Minestrone Soup
Couscous Minestrone Soup is an easy and super good soup that is made all in one big pot.
- 2 tablespoons coconut oil
- 1 onion white, diced
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 28 ounces tomatoes can diced
- 15 ounces tomatoes can, crushed tomatoes
- 6 cups vegetable broth
- 15 ounces kidney beans can, drained and rinsed
- 1/2 cup ditalini pasta
- 1 tablespoon fresh basil chopped
- 1/2 cup pearl couscous
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup homemade vegan parmesan cheese
- Heat the coconut oil in a large pot over medium-high heat.
- Add the onion and cook until translucent, about 5 minutes.
- Add the garlic, oregano and basil and cook 3 minutes.
- Add both of the tomatoes and vegetable broth.
- Bring to a boil.
- Reduce the heat to medium low and simmer 10 minutes.
- Stir in the beans, pasta, couscous and bring back to a boil
- Add the fresh basil.
- Turn down to medium high heat and cook for 10 minutes.
- Season with salt and pepper.
- When serving sprinkle the top with vegan parmesan cheese and chopped fresh basil or fresh marjoram.