INGREDIENTS
1/2 cup
Basil, leaves
1 15 ounce can
Cannellini beans
1 14.5 ounce can
Tomatoes, fire-roasted
1
Yellow onion, medium
1
Yellow squash, large
3 cups
Vegetable broth
1/3 cup
Couscous
1 tsp
Fennel seeds
1 1/2 tsp
Kosher salt
3 tbsp
Olive oil