Italian garden veggie soup

Ingredients

• •1 yellow onion, medium diced
• •6 oz carrots, sliced into 1/4-inch thick rounds
• •1 tbsp Italian seasoning
• •2 clove garlic, minced
• •1 14-oz can diced tomatoes
• •3 cup vegetable stock
• •1/2 cup pearl couscous
• •1/2 bunch kale, about 4 oz, stems removed and leaves roughly chopped
• •1 sandwich roll or small baguette, halved lengthwise
• •2 tbsp butter
• •1/2 tsp garlic powder
• •salt and pepper
• •1/4 cup Parmesan, grated
• •1 tsp red pepper flakes

Steps

1. 1Heat a large drizzle of olive oil in a large pot over medium-high heat. Add **onion** and **carrots**; season with salt and pepper. Cook stirring occasionally until veggies are lightly browned and slightly softened, 4-6 minutes.
2. 2Stir **Italian seasoning** and **garlic** into pot with veggies. Cook until fragrant, 30 seconds. Add **diced tomatoes**, **stock**, and a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook until carrots are just softened, 5-7 minutes.
3. 3Once carrots are just softened, stirr in **couscous** and **kale**. Cook until couscous is tender and kale has wilted, 8-10 minutes. Taste and season generously with salt and pepper.
4. 4While the soup cooks, place butter in a small microwave-safe bowl; microwave until softened, 10-15 seconds. Stir in **garlic powder** and season with salt and pepper. Toast baguette halves, the spread cut sides with **garlic butter**. Halve each piece on a diagonal.
5. 5Divide soup between bowls. Sprinkle with **Parmesan** and a pinch of **chili flakes** to taste. Serve with garlic bread on the side.