Couscous Cauliflower Minestrone

Here's a hearty plant-based minestrone to say sionara to Old Man Winter.

1/2 sweet yellow onion, finely diced

1 carrot, finely diced

1 stalk celery, finely diced

2 cloves garlic, minced

1 can petite diced tomatoes, drained, liquid reserved

1 quart beef broth (or other favorite flavors) plus 2 cups water

1/2 cup Israeli (large) couscous

1/4 cup pre-cooked Beluga dark lentils (I use Simply Balanced, Target)

1 can cannelloni beans undrained

2 cups small cauliflower flowerets

1/4 cup frozen peas

crushed red pepper flakes to taste

Sauté the onion, carrot and celery in a soup bot with a dash of olive oil. Cook for about 5 minutes. Add the garlic and cook another 2-3 minutes.

Add the drained tomatoes to the pot and cook over high heat for about 5 minutes. Add a dash of olive oil if the tomatoes are too dry - you want sautéing and not boiling to caramelize the tomatoes.

Add the broth, water and reserved tomato liquids and bring to a gentle boil. Add the couscous, lentils and cannelloni beans and return soup to a simmer. Cook for 20 minutes, stirring from time to time.

Now add the cauliflower and the peas to the soup. Add the crushed red pepper flakes to taste and adjust seasoning with salt and pepper to taste. Cook another 10 minutes to heat through.

Serves 4.

Comments

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