Minestrone soup with Israeli couscous. Minestrone soup with Israeli couscous. Israeli Kitchen Minestrone soup with Israeli couscous. (Photo: Jerry James Stone)

Minestrone with Israeli couscous

These pearly white morsels of perfection are more than just Mediterranean pasta. They're soup's greatest companion.

  • Yield: Serves 8-10
  • Prep time: 15 minutes
  • Cook time: 45 minutes

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.

chopped vegetables for minestrone soupChop vegetables finely. (Photo: Jerry James Stone)

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.

minestrone soup with Israeli couscous.Keep soup simple and savory with this minestrone recipe. (Photo: Jerry James Stone)

Related Topics: Mediterranean, Soups

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen