After road tripping this weekend, I felt the need for a vegetable detox, if you will. I love the flavor profiles that are at the heart of Mediterranean cuisine. In less than an hour from start to finish this soup will be a regular star player at Chez Lolly. This is a perfect vegetarian soup and the addition of the couscous (which I love!!!) added just the little something needed to push this soup from good to GREAT.
1 T. olive oil
1 medium yellow onion, chopped
2 cups chopped zucchini (3 small)
2 cups matchstick carrots
4 cloves garlic, minced
1 t. McCormick Mediterranean Seasoning Salt
1 t. McCormick Mediterranean Seasoning Salt
2 (14.5 oz.) cans cannellini beans, rinsed and drained
1 (14.5 oz.) can stewed tomatoes with Italian seasoning
1 (14.5 oz.) can diced tomatoes (with roasted garlic)
6 cups vegetable broth
1 t. dried oregano
1/4 t. red pepper flakes
a few grinds of black pepper
1 box couscous with pine nuts, cooked according to package directions
In a 5 quart Dutch oven, add olive oil over medium heat. Add onions, zucchini, carrots and garlic. Sprinkle with salt. Stirring frequently, cook until vegetables begin to soften, about 6-8 minutes.
Add the next seven ingredients and bring to a boil. Lower heat to allow a gentle simmer for about 30 minutes.
Prepare the couscous and when you're ready to serve, gently add the couscous a few spoonfuls at a time. Taste and check for seasonings. Add more salt, pepper or red pepper flakes to suit your taste. Stir to combine and ladle into serving bowls.
1 (14.5 oz.) can stewed tomatoes with Italian seasoning
1 (14.5 oz.) can diced tomatoes (with roasted garlic)
6 cups vegetable broth
1 t. dried oregano
1/4 t. red pepper flakes
a few grinds of black pepper
1 box couscous with pine nuts, cooked according to package directions
In a 5 quart Dutch oven, add olive oil over medium heat. Add onions, zucchini, carrots and garlic. Sprinkle with salt. Stirring frequently, cook until vegetables begin to soften, about 6-8 minutes.
Add the next seven ingredients and bring to a boil. Lower heat to allow a gentle simmer for about 30 minutes.
Prepare the couscous and when you're ready to serve, gently add the couscous a few spoonfuls at a time. Taste and check for seasonings. Add more salt, pepper or red pepper flakes to suit your taste. Stir to combine and ladle into serving bowls.
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