Italian Garden Veggie Soup

🥘 Ingredients

• butter
  2 tbsp
• carrots
  2 unit
• chili flakes
  1 pinch
• crushed tomatoes
  14.5 oz
• demi-baguette
  1 unit
• garlic
  2 clove
• garlic powder
  ½ tsp
• israeli couscous
  ¾ cup
• italian seasoning
  1 tsp
• kale
  5 oz
• olive oil
  1 tbsp
• parmesan cheese
  2 tbsp
• veggie stock concentrate
  1 unit
• yellow onion
  1 unit

🍳 Cookware

• large pot

1. 

   1

   yellow onion carrots garlic kale italian seasoning crushed tomatoes veggie stock concentrate israeli couscous garlic powder demi-baguette parmesan cheese chili flakes olive oil butter

   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
2. 

   2

   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.
3. 

   3

   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 .
4. 

   4

   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 .
5. 

   5

   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.
6. 

   6

   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.
7. 7

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