Ingredients:
1 quart chicken or vegetable broth
1/2 onion, minced
1 carrot, peeled and chopped
1 celery stalk, chopped
1 garlic clove, minced
1 cup tomatoes, cut up
1 cup shell beans, cooked
1 cup corn
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
salt and pepper, to taste
2 handfuls baby kale
1 cup cooked whole wheat Israeli couscous
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Preparation:
Put all the ingredients in a saucepan, except for the kale and couscous. Cook on medium low until carrots and celery are tender, about 15 minutes. Add kale and couscous, and stir just until kale is wilted and couscous is warmed through.
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