Italian Vegetable Fagioli With Toasted Couscous
"Sure, summer has its cold sparkling gazpachos, but why do most soups have to belong to winter? This soup is fresh and flavorful, full of exciting textures, colors, and depth. A cool step we’d like to draw your attention to is toasting the couscous before cooking it. You do it in the same skillet you end up cooking it in, so you don’t have to dirty another dish. The step adds a ton of nutty flavor and a bit of crunch to a grain that might otherwise get lost among the heart veggies...."
INGREDIENTS
•
3 tablespoons olive oil, divided
•
1 large yellow squash, chopped
•
1 medium yellow onion, sliced
•
1 1/2 teaspoon kosher salt
•
1 teaspoon fennel seeds
•
3 cups vegetable broth
•
1 15-oz. can cannellini beans, drained and rinsed
•
1 14.5-oz. can diced fire-roasted tomatoes
•
1/3 cup couscous
•
1/2 cup basil leaves
Comments & Reviews
Just A Pinch Sweepstakes