Minestrone with Israeli couscous
These pearly white morsels of perfection are more than just Mediterranean pasta. They're soup's greatest companion.
I am a huge fan of Israeli couscous. For those of you who don't know, it is pretty much pasta. But it's shape allows you to use it all sorts of fun ways. I mostly use it for pasta salad, like this tangerine and brussels couscous salad.
It's also a great addition to soups, as in the recipe before you. What I love most about it is that it's a delicious and fun way to add pasta to a dish without overwhelming it.
Once you master it with soup, I suggest you try it with some grilled veggies ... it is so good!
- 2 cups chopped celery
- 2 cups chopped carrots
- 1 cup chopped onion
- 1/8 teaspoon dried marjoram
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 28 ounces crushed tomatoes
- 2 cups broth
- 15 ounces canned corn
- 1 cup cooked Israeli couscous
- 1 tablespoon oil
- 1/2 teaspoon salt
Add the olive oil to a heavy-bottomed stock pot, and warm it over a medium heat, adding in the carrots, celery, salt and onions. Saute the ingredients until just tender.
Add in the dried herbs and cook for another 30 seconds.
Add the tomatoes, broth, and canned corn (including the liquid). Bring to a low simmer.
Cook the soup for about 30 minutes, so it reduces a bit. This will intensify the flavor!
Add in the cooked Israeli couscous and serve.