Yellow Onion -2

Garlic - 4 clove

Italian Seasoning - 2 tablespoon

Veggie Stock Concentrate - 6 oz

Garlic Powder - 1 teaspoon

Parmesan Cheese - ½ cup

Carrots - 12 ounce

Kale - 8 ounce

Diced Tomatoes - 28 ounce

Israeli Couscous - 1 cup

Demi Baguette - 2 unit

Chili Flakes - 1 teaspoon

Olive Oil

Butter - 4 tablespoon

Salt

Pepper

Prep
1
• Wash and dry all produce. • Halve, peel, and dice onion. Trim, peel, and cut carrots into Ό-inch-thick rounds. Mince or grate garlic. Remove and discard any large stems from kale.

Cook Veggies
2
• Heat 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.

Start Soup
3
• Stir Italian Seasoning and garlic into pot with veggies. Cook until fragrant, 30 seconds. • Add diced tomatoes, stock concentrates, 3 cups water, and a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook until carrots are almost softened, 5-7 minutes. • 4 SERVINGS: Use 6 cups water.

Finish Soup
4
• Stir in couscous and kale. Cook until couscous is tender and kale has wilted, 8-10 minutes. Taste and season generously with salt and pepper.

Make Garlic Bread
5
• While soup cooks, halve baguette. • Place 2 TBSP butter in a small microwave-safe bowl; microwave until softened, 10-15 seconds. Stir in ½ tsp garlic powder (be sure to measure— we sent more) and season with salt and pepper. • Toast baguette halves, then spread cut sides with garlic butter. Halve each piece on a diagonal. • 4 SERVINGS: Use 4 TBSP butter and all the garlic powder.

Serve
6
• Divide soup between bowls. Sprinkle with Parmesan and a pinch of chili flakes to taste. Serve with garlic bread on the side.