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Couscous Chickpea Cannellini Bean Soup

Hearty, flavorful, and nourishing, this Couscous, Chickpea, and Cannellini Bean Soup is packed with vegetables, plant-based protein, and bold seasonings. Easy to make and naturally vegetarian (with a vegan option), it's the perfect cozy soup for lunch or dinner.
Course: Soup
Servings: 9

Ingredients

  • 2 tbsps extra virgin olive oil
  • 3 strips thick-cut bacon chopped [optional]
  • 1 medium red onion minced
  • 2 medium shallots minced
  • 2-3 cloves garlic minced
  • 1 large fire-roasted red pepper chopped
  • 1 1/2 cups fennel bulb thinly sliced and chopped
  • 2 cups chopped collard greens or kale
  • 1 large carrot peeled and sliced
  • 1 cup couscous
  • 1 can chickpeas drained and rinsed
  • 1 can cannellini beans drained and rinsed
  • 6 cups of low-sodium chicken or vegetable stock
  • 1 tbsp granulated garlic
  • 2 tbsps garlic herb seasoning
  • kosher or sea salt to taste
  • freshly cracked black peppercorns to taste
  • 1 tbsp fresh lemon juice
  • fresh parsley chopped (for garnish)

Instructions

  • Place a large five-quart Dutch oven over medium-high heat and add two extra virgin olive oil tablespoons.
  • When the oil is hot, add three strips of chopped thick-cut bacon, season with freshly ground black peppercorns, and cook until browned and crispy.
  • Use a slotted spoon to remove the bacon pieces. Place bacon on a paper towel to absorb excess grease; set aside.
  • Add the minced onion, shallots, and garlic to the hot grease and sauté until the onions are translucent, about five minutes.
  • Add the chopped collard greens, roasted red pepper, fennel, and sliced carrots. Season with freshly ground black peppercorns and sea salt (adjust this based on your taste).
  • Pour in the 6 cups of chicken or vegetable stock.
  • Add the 1 tbsp of granulated garlic and 2 tbsp of garlic herb seasoning and stir the soup.
  • Adjust the heat to medium and allow the soup to simmer until the collard greens and fennel are softened—about 30 minutes.
  • Add the 1 cup of couscous and stir to disperse it evenly.
  • Pour in 1 can of chickpeas and 1 can of cannellini beans and gently stir—cook for 10 minutes.
  • Add the crispy bacon pieces and 1 tbsp of fresh lemon juice.
  • Taste the soup and season with kosher salt and freshly cracked pepper to taste. Simmer for a few more minutes if needed. Serve hot, garnished with chopped fresh parsley.