Serves 12; can be halved.
Ingredients
2 Tbsp extra virgin olive oil
1 medium onion, diced
1-1/2 cups diced potatoes (I use fingerlings, Yukon Gold or red-skinned new potatoes)
2 cloves garlic, minced
1 small fennel bulb, trimmed and diced
1/2 cup diced celery
1 large carrot, diced
1 Tbsp Italian seasoning
1/4 tsp red pepper flakes (optional)
2 large zucchini, diced
4 cups chopped kale
2 cups diced green beans or snap peas (or some of each)
28-oz can chopped tomatoes
1-2 Tbsp Dijon mustard
8 oz sliced cremini or white button mushrooms
1 tsp kosher salt
1 tsp fresh black pepper
Parmigiano-Reggiano cheese rind, or 1/2 cup grated cheese
1/2 cup Israeli couscous, or orzo, or other small pasta
Directions
In a large stockpot, heat the oil over low-medium heat. Add the onions and potatoes, and cook, stirring occasionally, for 5 minutes, until the onions are translucent. Stir in the garlic, fennel, celery and carrots. Cook for 3 minutes, stirring now and then.
Add the Italian seasoning and (optional) red pepper flakes. Then, add the zucchini, kale and green beans, and cook for 2 minutes.
Pour in the chopped tomatoes, mustard, mushrooms, salt and pepper, and parmesan cheese rind (or grated cheese). Stir to combine everything.
Add 3 cups of water.
Cover the pot, and turn the heat to high. Bring the soup to a boil, then reduce heat to simmer, and cook for 20 minutes.
Sprinkle in the couscous, and continue to cook, uncovered, for 10 minutes, until the couscous has plumped.
Taste, and season with more salt and pepper, as needed.
Serve hot.