MALTESE KUSKSU MINESTRA SOUP

Maltese Kusksu Minestra Soup image

Provided by Sue L

Time 45m

Number Of Ingredients 21

2 Tbsp olive oil
2 clove minced garlic
1/2 c diced celery
1/2 c chopped onion
1 bay leaf
10 oz diced zucchini
1/2 red bell pepper, diced
1 c peeled diced fresh pumpkin or butternut squash
4 c chicken broth or vegetable broth
1 can(s) (15 ounce) diced tomatoes
1 can(s) (8 ounce) tomato sauce
1 tsp fennel seed
1 tsp dried mint
1 tsp dried basil
1/2 tsp dried rosemary
1 pinch red pepper flakes
salt and black pepper
1/2 c uncooked large israeli couscous
1 can(s) (15 ounces) chickpeas or garbanzo beans, rinsed and drained
2 Tbsp chopped fresh italian parsley
1/2 c freshly grated parmesan cheese

Steps:

1. Saute the celery, onion, and garlic in oil until softened in the bottom of a Dutch oven.
2. Add the bay leaf, zucchini, bell pepper, pumpkin/butternut squash, broth, diced tomatoes with liquid, tomato sauce and seasonings.
3. Bring to a boil, reduce heat and simmer, uncovered, for ten minutes.
4. Stir in the couscous and chickpeas and cook for ten minutes more, stirring occasionally, until the couscous is tender.
5. Stir in the parsley before serving and serve topped with a generous pinch of Parmesan cheese.