Italian Garden Veggie Soup

🥘 Ingredients

• butter
  4 tbsp
• carrots
  12 oz
• chili flakes
  1 tsp
• crushed tomatoes
  27.52 oz
• demi-baguette
  2 unit
• garlic
  2 clove
• garlic powder
  1 tsp
• israeli couscous
  5 oz
• italian seasoning
  2 tbsp
• kale
  4 oz
• olive oil
  2 tsp
• parmesan cheese
  ½ cup
• pepper
• salt
• veggie stock concentrate
  6 unit
• yellow onion
  1 unit

🍳 Cookware

• large pot
• small microwave-safe bowl

1. 

   1

   Wash and dry produce. Halve, peel, and dice yellow onion . Trim, peel, and cut carrots into ¼-inch-thick rounds. Peel and mince or grate garlic . Remove and discard any large stems from kale .

   yellow onion: 1 unit, carrots: 12 oz, garlic: 2 clove, kale: 4 oz
2. 

   2

   Heat a large drizzle of olive oil in a large pot over medium-high heat. Add onion and carrots; season with salt and pepper . Cook, stirring occasionally, until veggies are lightly browned and slightly softened, ⏱️ 6 minutes .

   olive oil: 2 tsp, salt, pepper
3. 

   3

   Stir italian seasoning and garlic into pot with veggies. Cook until fragrant, ⏱️ 30 seconds . Add crushed tomatoes , veggie stock concentrate , 3 cups water (6 cups for 4 servings), and a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook until carrots are just softened, ⏱️ 7 minutes .

   italian seasoning: 2 tbsp, crushed tomatoes: 27.52 oz, veggie stock concentrate: 6 unit
4. 

   4

   Once carrots are just softened, stir in israeli couscous and kale. Cook until couscous is tender and kale is wilted, ⏱️ 10 minutes . Taste and season generously with salt and pepper.

   israeli couscous: 5 oz
5. 

   5

   While soup cooks, halve demi-baguette lengthwise. Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl ; microwave until just softened, ⏱️ 15 seconds . Stir in half the garlic powder (all for 4) and season with salt and pepper. Toast baguette halves, then spread cut sides with garlic butter. Halve each piece on a diagonal.

   demi-baguette: 2 unit, butter: 4 tbsp, garlic powder: 1 tsp
6. 

   6

   Divide soup between bowls. Sprinkle with parmesan cheese and a pinch of chili flakes to taste. Serve with garlic bread on the side.

   parmesan cheese: ½ cup, chili flakes: 1 tsp