Ingredients
- Olive oil, 2 tablespoons
- Yellow onion, finely chopped, 1
- Minced garlic, 6 cloves
- Large carrots, finely chopped, 2
- Black pepper, 1 teaspoon
- Sweet paprika, 1 teaspoon
- Italian seasoning, 1 tablespoon
- Double-concentrated tomato paste, 1 tablespoon
- Cannellini beans, 3 cans (15 ounces/400 g each), drained and divided
- Chicken broth, 5 cups, divided
- Bay leaf, 1
- Pearl couscous, 4 ounces
- Grated Parmesan, 2 ounces
- Chopped parsley, 2 tablespoons, with extra for garnish
Instructions
- Prep all your ingredients first. This means chopping the onion, garlic, carrots, and parsley before you even turn on the stove. It might seem like an extra step, but it makes the whole cooking process smoother (and less stressful!).
- Blend some of the beans with broth. Take one can of the beans and blend it with 1 cup of chicken broth. This step creates a creamy, thick base that adds richness to the soup without needing any cream. I like using an immersion blender directly in the bowl—it’s less messy than transferring to a blender.
- Sauté the aromatics. Heat the olive oil over medium heat in your pot. Add the chopped onion, garlic, and carrots, and cook them for about 3 minutes until everything is softened and fragrant. The kitchen will start to smell amazing at this point!
- Add spices and tomato paste. Stir in the black pepper, paprika, Italian seasoning, and tomato paste. Cooking the spices and paste briefly helps release their flavors, making the soup even more aromatic.
- Combine beans and broth. Add the remaining cans of beans, the pureed beans, and the rest of the chicken broth to the pot. Throw in a bay leaf for extra flavor, and bring everything to a gentle boil.
- Cook the couscous in the soup. Add the pearl couscous and let the soup simmer, covered, for about 15 minutes. If you’re planning to serve the soup later, you can cook the couscous separately and add it just before serving to prevent it from getting too soft.
- Finish with herbs and cheese. Once the couscous is tender, turn off the heat. Stir in the chopped parsley and sprinkle in the Parmesan for a touch of creaminess and depth. Add a little extra black pepper if you like.
- Serve and enjoy! Ladle the soup into bowls, garnish with a bit more parsley, and dig in. This soup is best enjoyed fresh and warm, with perhaps a slice of crusty bread on the side.
Notes
Serve this bean soup with a slice of crusty bread or a side of warm, buttery cornbread to soak up every last drop. You can also top each bowl with a sprinkle of extra Parmesan or a dollop of sour cream for extra richness. For a little extra crunch, some homemade croutons or a handful of toasted nuts would make a delightful garnish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner