The sort of recipe built out of necessity – fourteen plus days of a low fifties and misty May coupled with my building’s overzealous sputtering of air conditioning – my Light Vegetable Soup with Cannellini and Couscous is just the cozy yet mindful meal to slurp until spring decides to, well.. spring. More so a bowl of piping vegetables in broth than a ‘soup’ or ‘stew’ this overtly chunky bowl is filled to the brim with immune boosting and naturally detoxifying green cabbage, lacinato kale, zucchini, and carrots, made heartier and more belly filling by the addition of plant based protein and fiber rich cannellini beans. Amidst a tomato and fresh thyme infused vegetable broth, I serve my bowl with a thick slice of crusty bread and a bright squeeze of fresh lemon juice.
Light Vegetable Soup with Cannellini and Couscous [makes 10 servings]
2 tablespoons olive oil
1 large yellow onion, diced
6 carrots, peeled, sliced into thin rounds
4 stalks celery, sliced into thin rounds
2 cloves garlic, minced
3 sprigs fresh thyme, stems removed
2 medium zucchini, cubed
4 cups low sodium vegetable broth
1 large can (28 ounces) diced tomatoes
2 cans (14 ounces each) cannellini beans, drained and rinsed
2 cups lacinato kale, roughly chopped
½ cup uncooked couscous
½ small head green cabbage, roughly chopped
salt & pepper to taste
In a large Dutch oven or heavy pot, heat olive oil over medium heat until just hot. Add onion, carrots, celery, and garlic and sauté, stirring frequently, until vegetables are soft, but not browned. Stir in thyme and continue to sauté for an additional minute, or until fragrant.
Add zucchini, vegetable broth, and diced tomatoes and bring pot to a boil. Reduce heat to low, cover, and simmer for 40 minutes.
Stir in beans, couscous, kale, and cabbage and continue to simmer for an additional 20 minutes, or until greens are wilted and couscous is soft. Remove from heat, season to taste, serve, and enjoy!
Nutritional Information [per serving = 1 ½ cups]
185 Calories, 4g Fat, 31g Carbohydrates, 7.5g Fiber, 8g Sugar, 7.7g Protein