Vegetable Couscous Soup

This light and cozy Vegetable Couscous Soup is made with creamy butter beans, green veggies, and tender couscous simmered in a warm pesto broth.

Why You'll Love this Vegetable Couscous Soup:

• It comes together in just 30 minutes! Using canned beans and quick cooking veggies, this soup comes together in a snap.
• It's made in just one pot! Less mess, more time to relax.
• It is easily made vegetarian or vegan. With just a few simple swaps.

Key Ingredients:

• Butter Beans: Large, creamy butter beans give this soup texture and plant-based protein.
• Veggies: For this soup I have used peas and asparagus, but the veggies are easily customizable! Use a frozen mix of veggies, or what is leftover in the fridge. Whatever you use, chop it into bite sized pieces so they cook quickly.
• Pearl Couscous: Small, pea-sized, tender bits of pasta for added texture.
• Pesto & Broth: A scoop of pesto adds garlicky, herby flavor to the warm broth.

Dietary Swaps:

• To make Gluten-Free: Swap couscous for your favorite gluten-free pastina or white rice. Ensure all store-bought ingredients are certified gluten-free.
• Vegetarian: Use a vegetable broth.
• Dairy-Free/Vegan: Swap pesto and butter for dairy-free versions as well as use a vegetable broth.

Recipe Variations:

• Use different veggies, such as a blend of frozen veggies (corn, green beans, and carrots), canned tomatoes, or chopped bell peppers and zucchini.
• Add a meat, such as shredded rotisserie chicken or cooked ground turkey.

Tips & Notes:

• Adjust seasoning after adding the pesto.
• Store leftovers for up to 4 days in an airtight container in the fridge.
• Couscous may soak up some broth as it sits, so add a splash if needed before reheating.

More Soup Recipes You Will Love:

• Tuscan Bean Soup
• Chicken White Bean Soup
• Italian Meatball Soup
• Easy Spicy Sausage and Bean Soup
• Sausage, Kale, & White Bean Soup
• Garlic & Bacon Brothy White Bean Soup

Recipe

Vegetable Couscous Soup

Made with creamy butter beans, green veggies, and tender couscous simmered in a warm pesto broth.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Servings 4

Calories 295 kcal

Ingredients

  

1x2x3x

• 1 tablespoon butter or olive oil
• ½ cup diced yellow onion
• 1 tablespoon minced garlic
• ¼ cup dry white wine optional, or sub broth
• 4 cups chicken or vegetable broth
• ½ cup pearl couscous
• 1 15 oz can butter beans, drained & rinsed
• 1 cup chopped asparagus
• ½ cup peas frozen or fresh
• 2-3 tablespoon pesto
• Salt & black pepper to taste
• Shaved parmesan for serving (optional)

Instructions

 

• In a large pot or Dutch oven, melt butter over medium heat. Add onion and sauté 4-5 minutes, until soft and translucent. Stir in garlic and cook 1 minute.
• Pour in white wine to deglaze, scraping up any browned bits. Simmer 1 minute. Add broth and pearl couscous, bring to a boil, then reduce heat and simmer 8-10 minutes, until couscous is almost tender.
• Stir in butter beans, asparagus, and peas. Simmer 4-5 minutes, until asparagus is crisp-tender.
• Remove from heat. Stir in pesto and season with salt and pepper. Ladle into bowls and top with shaved parmesan if desired.

Notes

• Adjust seasoning after adding the pesto.
• Store leftovers for up to 4 days in an airtight container in the fridge.
• Couscous may soak up some broth as it sits, so add a splash if needed before reheating.
• Nutrition values are an estimate only. 

Nutrition

Calories: 295kcalCarbohydrates: 42gProtein: 12gFat: 9gFiber: 6g

Keyword vegetable couscous soup

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