---
title: Italian Garden Veggie Soup
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/italian-garden-veggie-soup-6182a1f9342bd71da7787775
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Easy
allergens:
  - Wheat
  - Soy
  - Milk
tags:
  - Veggie
  - Soup
  - Easy
  - One-Pot
rating: 4.5
rating_count: 20400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many found it delicious and flavorful, with some adding extra spices for more depth
  - theme: Ease of prep
    text: Quick and easy to make, with simple instructions and one-pot cooking praised by many
image: "https://images.recipes.furrysalamander.com/italian-garden-veggie-soup.avif"
---
@yellow onion{1%unit}
@carrots{2%unit}
@garlic{2%clove}
@kale{5%oz}
@italian seasoning{1%tsp}
@crushed tomatoes{14.5%oz}
@veggie stock concentrate{1%unit}
@israeli couscous{¾%cup}
@garlic powder{½%tsp}
@demi-baguette{1%unit}
@parmesan cheese{2%tbsp}
@chili flakes{1%pinch}
@olive oil{1%tbsp}
@butter{2%tbsp}

Wash and dry all produce. Dice yellow onion. Peel and cut carrots into ¼-inch-thick rounds. Peel and mince garlic. Remove and discard any large stems from kale.

Heat a large drizzle of olive oil in a #large pot{} over medium-high heat. Add yellow onion and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies are lightly browned and slightly softened ~{5%minutes}.

Stir italian seasoning and garlic into the pot with veggies. Cook until fragrant ~{30%seconds}. Add crushed tomatoes, veggie stock concentrate, 3 cups water, and a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook until carrots are just softened ~{6%minutes}.

Once carrots are just softened, stir in israeli couscous and kale. Cook until couscous is tender and kale is wilted ~{9%minutes}. Taste and season generously with salt and pepper.

While soup cooks, halve demi-baguette lengthwise. Place butter in a small microwave-safe bowl; microwave until just softened ~{15%seconds}. Stir in garlic powder and season with salt and pepper. Toast baguette halves, then spread cut sides with garlic butter. Halve each piece on a diagonal.

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