Vegetable Soup with Israeli Couscous
I love this flavorful vegetable soup that is filling yet very healthy. Make and freeze in individual serving sizes for a deliciously easy soup. I added a Parmesan cheese rind for added flavor that is your option. If you want a strictly vegan soup omit the cheese. Serve with freshly baked bread along with a big salad for a fabulous easy quick dinner. Vegetable Soup with Israeli Couscous 2 tablespoon olive oil 4 cloves minced garlic 1 chopped shallot 1/4 teaspoon crushed red pepper 1 tablespoon Penzeys Mural of Flavor 64 oz.( 8 cups) vegetable broth 1cup dry red wine 1 can (14.5 oz) Hunt’s Petite Diced Tomatoes without salt. 12 oz French green beans cut into 2 inch pieces 6 celery stalks thinly sliced 1 package (16 oz) baby carrots sliced 1 can (15.5 oz) small white beans, drained and rinsed 1 4 inch piece Parmesan cheese rind (optional) 1 cup Israeli Couscous In a large stock pot heat oil then add garlic and shallots cooking just until transluc...