Here’s a speedy and satisfying version of traditional minestrone. Its name is derived from the polka-dot shapes of the black beans, couscous and sliced baby carrots.
—TEAGAN O’TOOLE BOSTON, MA
START TO FINISH: 30 MIN. • MAKES: 5 SERVINGS
2 cups water
1 cup uncooked pearl (Israeli) couscous
2 medium carrots, sliced
1 plum tomato, chopped
1/4 cup chopped onion
1 garlic clove, minced
2 cans (19 ounces each) ready-to-serve tomato soup
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/4 teaspoon pepper
Shredded Parmesan cheese
In a large saucepan, bring water to a boil. Stir in the couscous, carrots, tomato, onion and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until tender and water is absorbed. Stir in the remaining ingredients; heat through. Sprinkle with cheese.
NOTE You may substitute 1 cup quick-cooking barley for the couscous if desired.