Adapted from: https://www.healthyfoodguide.com.au
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1 garlic cloves finely chopped
- 1 carrots diced
- 1 celery stalks chopped
- 2 thyme sprigs plus extra sprigs, to garnish
- 400 g 400g can no-added-salt chopped tomatoes
- 1/2 cup pearl couscous Israeli
- 1 400g can butter beans rinsed, drained
- 200 g kale 2 cups shredded
- 2 teaspoons red wine vinegar
- 4 wholegrain sourdough rolls toasted, to serve
Ingredients
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Instructions
- Heat the olive oil in a large saucepan over medium-low heat. Add onion, garlic, carrot, celery and thyme. Cook, covered, for 10 minutes, stirring occasionally, until softened. Add the canned tomatoes to pan with 3 cups of water. Increase the heat to high and bring to the boil.
- Reduce heat to low. Add the couscous to pan and simmer for 5 minutes, until couscous is tender. Add rinsed butter beans, kale and vinegar. Simmer soup for 2–3 minutes, or until kale has wilted. Divide the soup between 4 serving bowls and garnish with extra thyme. Serve with toasted wholegrain sourdough rolls.