Vegetable Couscous Soup
Made with creamy butter beans, green veggies, and tender couscous simmered in a warm pesto broth.
Ingredients
- 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
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