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Vegetable Bean Soup


1 tbsp extra virgin olive oil

1 onion, diced

8 garlic cloves, minced

4 large carrots, diced

 4 cups of chicken broth

3 cups of boiling water

1 can Canellini Beans, rinsed (or another bean)

1 cup Moroccan Couscous (or another pasta such as macaroni)

1 cup frozen peas

1 cup chopped kale or spinach

If you have some turnip or potato on hand – throw them in the pot!



Heat olive oil in a soup pot over medium heat.

Add the diced onion and garlic. Saute until the onion is translucent.

Add the diced carrots. Saute for a few minutes.

Add the broth and boiling water.

Add the rinsed beans and the couscous. Let the soup simmer for about 30 minutes, stirring occasionally.

Add the chopped kale just a few minutes before serving.

Season with ground pepper and salt.


Recipe and photo by: Edie Shaw-Ewald, RD

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