This is my take on Julie's amazing Kale, Bean & Mushroom Soup. I use my blog as a recipe index and wanted to have my version for easy reference.
I made it the other night and it was a hit again!
Ingredients:
(serves 6-8)
1 cup diced carrots
1/2 cup diced onions
2 TBS butter
4 cloves garlic, minced
1/4 tsp red pepper flakes (more or less to taste)
2 cans cannellini beans & their liquid
5 oz Israeli pearled couscous
4 cups veggie broth
4 cups water
1 tsp oregano
8-12 oz baby spinach, roughly chopped (can sub chopped kale)
salt & pepper to taste
1 cup shredded mozzarella cheese (for topping)
To make:
- Melt butter in large soup pot, add carrots and onions and cook until onions are translucent
- Add minced garlic and red pepper flakes, cook a few minutes being careful not to burn the garlic
- Add cannellini beans and their liquid, couscous, vegetable broth, water and oregano to the pot, stir to combine
- Bring to a boil and then simmer on low for 30 minutes until couscous is cooked
- Add baby spinach. Cover pot and let the spinach wilt for a few minutes, stirring to combine it all
- Add salt and pepper to taste
Serve with grated mozzarella cheese on top. Enjoy!!
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