Hearty White Bean and Couscous Stew.
This hearty white bean and couscous stew is honestly one of my absolute favorite stews. I can't think of a more perfect meal to make when you need to clear some items out of your pantry.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 6 sliced uncured, no sugar bacon chopped with kitchen scissors
- 1 sweet onion finely diced
- 6 cloves garlic, minced
- 2 large carrots thinly chopped
- sea salt to taste
- 1 teaspoon black pepper
- ½ tablespoon italian seasoning
- 1 teaspoon smoked paprika or sweet paprika
- 1 tablespoon tomato paste
- 1 bay leaf
- 5 cups white cooked beans or 3 - 15 ounce cans slightly drained off
- 4-5 cups chicken broth or bone broth/vegetable broth
- ½ cup pearl couscous 4 ounces
- 1 piece parmesan rind or ½ cup parmesan stirred in at the end
Instructions
- In a large pot over medium heat, add the chopped bacon, onion, and carrots.Cook until the bacon has cooked through and the vegetables are soft and tender. Add the garlic and cook 2 minutes longer.
- Next, add salt, pepper, paprika, Italian seasoning, bay leaf, and tomato paste. Stir and let the spices toast for 1-2 minutes.
- Now add the beans with some of their cooking liquid, chicken broth, and pearl couscous. Stir well, then add the parmesan rind (if using).Bring the stew to a simmer, cover, and cook for 10-15 minutes until the couscous is just tender. After the soup has simmered, I like to take a fork or the back of a wooden spoon and smush some of the beans, this helps thicken to the stew and gives it a wonderful creamy texture. Cool 5 minutes before serving. Top with freshly grated parmesan cheese.
Tips and Tricks
- If you are not serving the soup right away, you can cook the couscous separately so that it does not become too soft.
- If you are not using a parmesan rind, simply stir in 1/2 a cup of parmesan once the soup is done cooking.