Garbanzo Bean Vegetable Soup with Pearled Couscous

Print Save Garbanzo Bean Vegetable Soup with Pearled Couscous Recipe Embed Ingredients 1 tablespoon Olive Oil 2 stalks Celery, diced 1 Onion, diced 2 Carrots, diced 1 tablespoon Minced Garlic 1 8 ounce can Tomato Sauce 64 ounces Vegetable Broth 1 teaspoon Italian Seasoning 1/2 cup Pearled Couscous 1 Plum Tomato, diced 5 ounces Earthbound Farms Organic Power Greens 1 15-ounce can Garbanzo Beans, drained and rinsed Parmesan Cheese, for topping, optional Directions In a large stockpot, pour the olive oil into the pot. Sweat the onions, celery, carrots and garlic for 10 minutes on medium heat with lid on. Stir occasionally and add in a half-cup of the vegetable stock to help the sweating/cooking process. Add the tomato sauce, the remaining vegetable broth, Italian seasoning, and pearled couscous. Bring to a boil then reduce to medium-low. Cook for 15 minutes. Then add in the diced plum tomato, greens, and drained and rinsed garbanzo beans. Cook for an additional 5 minutes. One greens have wilted and the soup has simmered ladle soup in to bowls and top with parmesan cheese if desired.   Recommended Wusthof Santoku Knife - 5 inch Le Creuset 7-quart Stainless Steel Stockpot via Food Fanatic http://ift.tt/2FSmU9L Food Fanatic