As we get closer to the end of the semester, college students tend to dread an onslaught of work. With the ingredients and appliances available on campus, however, you can make yourself this nutrient-dense minestrone soup—in just 10 minutes.
2 teaspoons olive oil
2 carrots, halved lengthwise and thinly sliced
1 red bell pepper (seeds removed), cut into 1/2-inch pieces
8 ounces green beans (stems trimmed), cut into 2-inch pieces
3 garlic cloves, thinly sliced
1/3 cup couscous
1 can (14.5 ounces) chicken broth
2 tablespoons tomato paste
1 can (15.5 ounces) beans, drained and rinsed
Flat-leaf parsley leaves
Shaved Parmesan cheese
1. In a three-quart microwave-safe dish, place oil, carrots, bell pepper, green beans and garlic; stir, cover and microwave on high for five minutes.
2. Add couscous, broth, tomato paste, navy beans, one cup water and 1/2 teaspoon salt.
3. Microwave on high until vegetables and couscous are tender—approximately five more minutes.
4. Remove from microwave and—when cooled—stir in parsley and sprinkle with cheese.