Tuesday, November 3, 2009


This soup is outstanding and a great idea for a Fall dinner.


2 teaspoons olive oil
2 carrots halved and thinly sliced
1 red bell pepper cut into 1/2inch pieces
8 ounces green beans cut into 2 inch lengths
3 garlic cloves thinly sliced
1/3 cup couscous
1 can chicken broth
2 tablespoons tomato paste
1 can Navy beans drained and rinsed
Flat leaf parsley
Shave Parmesan cheese for garnish


In a 3 quart microwave safe dish, place oil,carrots, bell pepper,green beans, and garlic;stir to coat. Cover and microwave on high for 5 minutes

Add couscous, broth, tomato paste, navy beans, and 1 cup water and 1/2 teaspoon salt. Cover; microwave on high until vegetables and couscous are tender, 5 minutes. Stir in parsley and garnish with cheese.

Prep and cooking to table 25 minutes.

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