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