Tomato, White Bean & Couscous Soup

🥘 Ingredients

• Israeli couscous
  ¾ cup
• black pepper
  1 tsp
• cannellini beans
  1 unit
• cooking oil
  2 tbsp
• crème fraîche
  2 tbsp
• garlic
  2 cloves
• mushroom stock concentrate
  1 unit
• olive oil
  1 tbsp
• onion
  1 unit
• parsley
  ¼ cup
• salt
  1 tsp
• thyme
  1 tsp
• tomato paste
  2 tbsp
• water
  3½ cups
• zucchini
  1 unit

🍳 Cookware

• large pot

1. 

   1

   Wash and dry produce. Halve, peel, and finely dice onion . Peel and mince garlic . Trim and quarter zucchini lengthwise, then cut crosswise into ½-inch-thick pieces. Drain cannellini beans . Pick thyme leaves from stems; mince until you have thyme . Roughly chop parsley .

   onion: 1 unit, garlic: 2 cloves, zucchini: 1 unit, cannellini beans: 1 unit, thyme: 1 tsp, parsley: ¼ cup
2. 

   2

   Heat cooking oil and olive oil in a large pot over medium-high heat. Add onion; cook, stirring occasionally, until softened ⏱️ 5 minutes . Add garlic; cook until fragrant ⏱️ 30 seconds . Stir zucchini, beans, minced thyme, tomato paste , mushroom stock concentrate , water , and a big pinch of salt and black pepper into pot. Bring to a boil, then reduce to a low simmer; cook, uncovered, until zucchini is just softened ⏱️ 6 minutes .

   cooking oil: 2 tbsp, olive oil: 1 tbsp, tomato paste: 2 tbsp, mushroom stock concentrate: 1 unit, water: 3½ cups, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Stir Israeli couscous into pot. Cover and cook until couscous is tender ⏱️ 7 minutes . Taste and season generously with salt and pepper.

   Israeli couscous: ¾ cup
4. 

   4

   Divide soup between bowls. Top with crème fraîche . Garnish with chopped parsley and serve.

   crème fraîche: 2 tbsp