Fleur de Lis

Fleur de Lis

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Monday, October 13, 2014

Mediterranean Mondays - Mediterranean Vegetable Soup with Couscous

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
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.

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