Garbanzo Bean Vegetable Soup with Pearled Couscous Recipe - Food Fanatic
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Garbanzo Bean Vegetable Soup with Pearled Couscous Recipe

    4 Servings


  • 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


  1. 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.
  2. 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.


Garbanzo bean vegetable soup with pearled couscous photo