Ingredients (Serves ~8-10)

• 2 leeks, diced
• 3-4 medium carrots, diced
• 4 celery sticks, diced
• 1 large butternut squash (about 2.5 lbs), peeled and cut into small, bite-sized pieces
• 6 garlic cloves, finely chopped
• 2 tablespoons fresh thyme leaves
• 2 teaspoons smoked paprika
• 2 (15 oz) cans chopped tomatoes
• 6 1/2 to 8 cups vegetable or chicken stock
• 2 (15 oz) cans cannellini beans, drained
• 1 1/4 cups giant (pearl) couscous
• 2 large handfuls black kale (or other leafy greens), shredded
• Juice of 1 lemon
• Parmesan cheese, for serving (optional)
• 2-3 tablespoons olive oil
• Salt, to taste

Sauté the Aromatics

Heat 2-3 tablespoons of olive oil in a large, deep pot or Dutch oven over medium heat.

Add the diced leek, carrot, and celery with a big pinch of salt. Cook, stirring occasionally, until the vegetables have softened.

While they cook, you can prepare the butternut squash.

Cook the Squash and Spices

Once the aromatics are soft, add the 6 cloves of minced garlic and stir for one minute until fragrant.

Add the bite-sized squash pieces, 2 tablespoons of fresh thyme, and 2 teaspoons of smoked paprika.

Mix well, letting everything cook together for another minute or two.

Simmer the Soup

Add the 2 cans of chopped tomatoes and 6 1/2 cups of the stock. Stir everything together and bring it to a boil.

Once boiling, turn the heat down to a simmer and cook for ~10 minutes to let the squash begin to soften.

Add Couscous, Beans, and Greens

Add the 2 cans of drained cannellini beans and the 1 1/4 cups of giant couscous to the pot.

Stir in the shredded kale.

If you are using a more delicate green like spinach, wait to add it until the very end.

Let the soup cook for another ~8-10 minutes, or until the couscous is tender.

Finish the Soup

Taste the soup and adjust the salt as needed.

The couscous will absorb a lot of liquid and make the soup quite thick. If you want a looser, more brothy soup, add the remaining 1 1/2 cups of stock.

Pull the pot off the heat and stir in the juice of 1 lemon. This brightness at the end is essential.

Serve with a grating of Parmesan cheese and some good bread.

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Autumn Minestrone Soup

This is a minestrone variation that uses butternut squash and giant couscous. The couscous cooks directly in the pot, and its starches help to thicken the broth. It’s a one-pot meal that’s packed with vegetables and finished with kale and lemon juice.

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Ingredients

Ingredients (Serves ~8-10)

• ▢ 2 leeks diced
• ▢ 3-4 medium carrots diced
• ▢ 4 celery sticks diced
• ▢ 1 large butternut squash about 2.5 lbs, peeled and cut into small, bite-sized pieces
• ▢ 6 garlic cloves finely chopped
• ▢ 2 tablespoons fresh thyme leaves
• ▢ 2 teaspoons smoked paprika
• ▢ 2 cans chopped tomatoes 15 oz
• ▢ 6 1/2 to 8 cups vegetable or chicken stock
• ▢ 2 cans cannellini beans 15 oz, drained
• ▢ 1 1/4 cups giant couscous pearl
• ▢ 2 large handfuls black kale or other leafy greens, shredded
• ▢ Juice of 1 lemon
• ▢ Parmesan cheese optional, for serving
• ▢ 2-3 tablespoons olive oil
• ▢ Salt to taste

Instructions

• Heat olive oil in large pot and sauté leeks, carrots, and celery until soft.
• Add garlic, thyme, and paprika; cook 1-2 minutes.
• Stir in squash, tomatoes, and stock; bring to boil then simmer 10 minutes.
• Add cannellini beans and couscous; cook 8-10 minutes until couscous is tender.
• Stir in kale and cook until wilted.
• Season with salt and lemon juice.
• Serve with Parmesan cheese.

Notes

Add extra stock if soup is too thick. Use spinach instead of kale if preferred.