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Published: . Last Updated: by: Ginny McMeans
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Vegan Minestrone Soup Recipe with couscous is easy and is made in one big pot. Couscous and ditalini pasta are both added for a recipe that will satisfy your cravings.
This year has been so strange with theweather. Well, very strange in the political world too butI promise not to talk politics.
After winter, it started off with beautiful spring daysand then they getfollowed by a day or more of snow. Back and forth, back and forth. And then fall came and we hit record high temps on into October.
It is finally cooling off so we still need some warming comfort food, right?
Soups, chilies,and stews are the go-to and this Vegan Minestrone Soup will not only warm you from the inside outbut it will fill you up too.
Fill you up with rich beautiful flavors. Nothing is better than homemade soup and company seems to love it too.
Table of Contents
Soup party
I wasinvited to a soup party a couple of years ago where there were stuffed mushrooms as an appetizer and four different kinds of soups as the main course. All buffet style.
It was so much fun. Everyone enjoyed everything and all the soup disappeared.
Hey, I just thought of another soup on the blog that is very Italian and it is Olive Garden's Pasta e fa*gioli Soup. It is really simple and has lots of flavor.
There are so many variations of minestrone and this is one of them. I thought it would be fun to add couscous along with the beans and change up the macaroni for ditalini.
It turnedout to be a good idea as it is like a brand new soup. Deep flavors evolving from the tomato and broth base with the toastednutty flavor of pearl couscous backing it all up.
See all the couscous and ditalini trying to peek out of the soup? Each bite is delicious with a rich tomato broth that is good all by itself.
You could make it your meal bu adding csome nice crusty bread on the side and maybe a good Chardonnay or Cabernet.
Ingredients
- Coconut oil a nice base for sauteeing.
- Onion is the best base for so many recipes. They cook up sweet and taste great.
- Garlichas a pungent flavor so use sparingly and it is delicious.
- Dried oregano is aromatic and has an earthy flavor.
- Dried basil has a peppery taste and wonderful aroma.
- Diced tomatoesadd to the texture and meld the ingredients all together.
- Crushed tomatoes also add texture along with lots of tasty juices.
- Vegetable broth adds flavorful liquid for the soup.
- Kidney beansare earthy in flavor and hold up to the strong tomato base.
- Ditalini pasta are small round short tubes that add texture and taste.
- Fresh basilhas a wonderful aroma.
- Pearl couscous is also a pasta but is on the larger side for couscous.
- Salt is the perfect understated seasoning.
- Ground black pepper is very spicy so don't use a lot.
Instructions
- Heat the coconut oil in a large pot over medium-high heat.
- Add the onion and cook until translucent, about 5 minutes.
- Next, add the garlic, oregano, and basil and cook 1 minute.
- Add both of the tomato ingredients and vegetable broth.
- Bring to a boil.
- Reduce the heat to medium-low and simmer 10 minutes.
- Stir in the beans, pasta, couscous and bring back to a boil
- Add the fresh basil.
- Turn down to medium-high heat and cook for 10 minutes.
- Season with salt and pepper.
When serving sprinkle the top withnut-free parmesan cheese and chopped fresh basil or fresh marjoram.
π Recipe
Couscous Minestrone Soup
Ginny McMeans
Couscous Minestrone Soup is an easy and super good soup that is made all in one big pot.
4.87 from 22 votes
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Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Main Dish
Cuisine Soup
Servings 6 servings
Calories 361 kcal
Ingredients
- 2 tablespoons coconut oil
- 1 onion - white, diced
- 4 cloves garlic - minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 28 ounces tomatoes - can diced
- 15 ounces tomatoes - can, crushed tomatoes
- 6 cups vegetable broth
- 15 ounces kidney beans - can, drained and rinsed
- Β½ cup ditalini pasta
- 1 tablespoon fresh basil - chopped
- Β½ cup pearl couscous
- 1 teaspoon sea salt
- ΒΌ teaspoon ground black pepper
Instructions
Heat the coconut oil in a large pot over medium-high heat.
Add the onion and cook until translucent, about 5 minutes.
Add the garlic, oregano and basil and cook 3 minutes.
Add both of the tomatoes and vegetable broth.
Bring to a boil.
Reduce the heat to medium low and simmer 10 minutes.
Stir in the beans, pasta, couscous and bring back to a boil
Add the fresh basil.
Turn down to medium high heat and cook for 10 minutes.
Season with salt and pepper.
Nutrition
Serving: 14OuncesCalories: 361kcalCarbohydrates: 53gProtein: 18gFat: 10gSaturated Fat: 5gSodium: 474mgPotassium: 1107mgFiber: 9gSugar: 7gVitamin A: 1710IUVitamin C: 30.7mgCalcium: 75mgIron: 4.3mg
Tried this recipe?Let us know how it was!
More Soups and Stews
- Vegetable Barley Soup Recipe
- Vegan Baked Potato Soup Recipe
- Slow Cooker Red Lentil Soup
- Creamy Vegan Mushroom Soup
Reader Interactions
Comments
Cindy Rodriguez
I love couscous and minestrone separate of each other but I've never thought to put them together.. I'll have to try this!Danielle
What a great idea! We love cous cous in our house, and always looking for new ways to use it. YUM!rika
I can eat this minestore soup everyday! My husband and I love couscous.Annie @ Annie's Noms
I love homemade soup and I love couscous, but I've never married the two together! This looks delicious and just perfect for these colder nights we're getting here in the UK!
Nathalie Bernard
Delicious! The whole family loves it. My 5 y.o can't get enough of it πGinny McMeans
That is fantastic Nathalie! Love your 5 year old π and thanks for letting me know!
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