Vegetable soup

White bean, kale and pearl cous cous soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Servings 4 people


  • 1 tablespoon Drizzle extra virgin olive oil
  • 1 brown onion chopped
  • 1 garlic clove finely chopped
  • 1 carrot diced
  • 1 celery stalk chopped
  • 2 thyme sprig plus extra sprigs, to garnish
  • 400 g 400g tin diced tomatoes
  • ½ cup pearl couscous Israeli
  • 1 400g tin of butter beans rinsed, drained
  • 200 g kale 2 cups shredded
  • 2 teaspoons red wine vinegar
  • 4 wholegrain sourdough roll toasted, to serve


  • 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.
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