This hearty couscous vegetable soup is cozy, comforting, and packed with veggies, beans, and tender couscous. It’s a filling, wholesome meal that comes together in under an hour, making it perfect for weeknights!

hearty couscous vegetable soup
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This soup is a bit like pasta e fagioli, but I used couscous instead of ditalini pasta and I love how it turned out! While couscous is a type of pasta, the shape is a little more forgiving when it reheats, making this one a bit better for leftovers. I used my white bean trick to make this soup super thick and creamy without any actual cream, and it’s a great way to add a little extra protein and fiber too.

Ingredients & Substitutions

  • Cannellini beans: These add protein and creaminess. You can swap with Great Northern beans or navy beans if that’s what you have, but cannellini beans work best for blending into the soup.
  • Olive oil: Extra-virgin olive oil adds great flavor, but any neutral cooking oil will work.
  • Vegetables: Onion, carrot, and celery create a classic soup base. Feel free to toss in extra veggies like zucchini or bell peppers.
  • Tomato paste: A little tomato paste adds depth and umami. Don’t skip it if you want rich flavor!
  • Garlic & red pepper flakes: The garlic brings warmth and the pepper flakes give a little kick. Leave them out if you prefer a milder soup.
  • Diced tomatoes: Use fire-roasted tomatoes for extra smoky flavor.
  • Vegetable broth: I like using the Better than Bouillon vegetable base or the Edward & Son’s “Not Chicken” broth.
  • Israeli couscous: This pearl-shaped pasta gives the soup body. If you can’t find it, you can substitute with orzo or small pasta shapes. I don’t recommend using Moroccan couscous, which is a bit too small.
  • Spinach or kale: A few handfuls of greens add extra veggies and color. Any leafy green will work, just be sure to remove any tough stems.
  • Parmesan cheese: This adds an umami saltiness. For a vegan version, use nutritional yeast or a dairy-free Parmesan substitute.
couscous vegetable soup

What’s the difference between Israeli couscous and regular couscous?

Israeli couscous (also called pearl couscous) is larger with a chewy, pasta-like texture. Regular couscous (often called Moroccan couscous) is much finer and cooks almost instantly. They aren’t interchangeable in this recipe since cooking times and textures are different.

How to Store Leftovers

Store leftover couscous soup in an airtight container in the refrigerator for up to 4 days. The couscous will continue to soak up liquid, so the soup will thicken as it sits. When reheating, add an extra splash of broth or water to loosen it back to a soupy consistency. You can reheat this on the stovetop or in the microwave.

More Cozy Soups to Try

  • Mushroom Lentil Soup – This one is a great source of fiber and protein and it’s packed with veggies!
  • White Bean Soup – If you still have some white beans to use up, this one is a great one!
  • Creamy Taco Soup– Looking for something classic and kid-friendly? Try this creamy taco soup!
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hearty couscous vegetable soup

Couscous Vegetable Soup

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 10–12 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

This hearty couscous vegetable soup is cozy, comforting, and packed with veggies, beans, and tender couscous. It’s a filling, wholesome meal that comes together in under an hour, making it perfect for weeknights!

Ingredients

Units Scale
  • 2 (15-oz) cans cannellini beans, rinsed and drained, divided
  • 1 cup water
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 celery ribs, finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 4 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon Italian seasoning
  • 1 (15-oz) can diced tomatoes
  • 4 cups vegetable broth
  • 8 oz (about 1 1/2 cups) Israeli couscous
  • 1 cup finely chopped spinach or kale (remove the stems, if using kale)

  • Optional: 1 oz Parmesan cheese, grated (about 1/2 cup); plus extra for serving

Instructions

  1. In a food processor or blender, combine one can of cannellini beans with one cup water. Blend until smooth, about 30 seconds. Set aside.
  2. In a large saucepan or Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrots, celery, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
  3. Stir in the tomato paste, garlic, and red pepper flakes (if using). Cook until fragrant, about 2 minutes.
  4. Add the vegetable broth, diced tomatoes, the remaining can of whole beans, and the pureed bean mixture. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally, to let the flavors meld.
  5. Increase the heat to high and bring the soup back to a boil. Stir in the couscous, then reduce the heat to a simmer.  Continue to cook, stirring occasionally, about 10-12 minutes until the couscous is al dente.
  6. Remove from heat. Stir in the Parmesan cheese and chopped spinach or kale until just wilted.

Notes

The couscous will continue to soak up liquid, so the soup will thicken as it sits. If you plan to have leftovers, you can cook the couscous separately, then add it to the soup when ready to serve. 

What to Serve with Couscous Soup

Try one of these easy side dish ideas: