Couscous & White Bean Soup

1/2 chopped onion

3 cloves roasted garlic*

2 stalks of celery, chopped

1 large carrot cut in small pieces

1/2 cup whole pearl couscous (Bob's Red Mill)

1 small can tomato sauce or marinara sauce

3 plum tomatoes, finely chopped

1 teaspoon of vegetable broth paste

1-2 cups cabbage cut into small chunks

1 can cannellini beans, rinsed

pinch of dried Italian Seasoning

seasoned salt & black pepper to taste

sprinkle of red pepper (optional)

6 cups of water

Add all ingredients to a 4-quart pot, add water so it is filled up to 2 inches from the top.  Cover and simmer for 30 minutes.  In a separate pot boil water and cook the couscous for 10 minutes and add to the soup at the end of the cooking time and cook an additional 5 minutes to heat through.  Taste and add more seasonings if necessary.

*To roast garlic, remove as much of the thin papery skin from outside of garlic bulb.  Cut the top tips, sprinkle a little olive oil on top and wrap well.  Cook for 40 minutes at 400 degrees.  I like to make several at one time and keep in the refrigerator in an airtight container to use instead of raw garlic in all my recipes.

Everyone in our family enjoyed this easy-to-make vegan soup.