This hearty soup gets its deep flavor from a combination of dried and fresh mushrooms, and heft from beans and pearl couscous. With the exception of the mushrooms and aromatic vegetables, it depends mostly on shelf-stable ingredients, making it particularly well-suited to snow days or any time you’re trying to clean out the pantry.

Make ahead: If you soak the beans (see Notes), that needs to happen 8 to 12 hours before making the soup. Cooked beans can be refrigerated, in their liquid, for up to 4 days before making the soup.

Storage: Refrigerate for up to 4 days or freeze for up to 6 months.

Directions

1. Step 1

   In a multi-cooker such as an Instant Pot, combine the beans with 3 cups of the vegetable broth. Add half of the onions, half of the garlic, the bay leaves and 1/2 teaspoon of the salt. Secure the appliance’s lid and make sure the steam valve is sealed. Select PRESSURE (HIGH) and set the cook time to 30 minutes. (It should take about 10 minutes for the appliance to come to pressure.)

2. Step 2

   When the 30 minutes of cooking is up, release the pressure manually by moving the handle to “Venting.” To do this, cover your hand with a towel and make sure to keep your hand and face away from the vent when the steam releases. Open the appliance and check to see if the beans are tender. If not, return them to PRESSURE (HIGH) for 10 minutes at a time, manually releasing the pressure and steam each time, until they are tender.

3. Step 3

   While the beans are cooking, in a large Dutch oven or other heavy-bottomed pot over medium heat, heat the oil until it shimmers. Add the remaining onion and garlic and cook, stirring frequently, until translucent, 8 to 10 minutes. Add the remaining 1/2 teaspoon of salt, the mushroom powder and thyme and cook, stirring, until very fragrant, about 1 minute. Increase the heat to medium-high, add the mushrooms and tomatoes and cook, stirring frequently, until the mushrooms collapse, exude their liquid, it mostly evaporates and they start to brown, 6 to 7 minutes.

4. Step 4

   Add the couscous and the remaining 3 cups of the vegetable broth, and bring to a boil. Reduce the heat so the soup is at a simmer, cover and cook until the couscous swells and is tender, about 10 minutes.

5. Step 5

   When the beans are cooked, drain them, reserving their liquid. Add the beans, plus 2 cups of their cooking liquid, to the pot and return to a simmer. (If you don’t have 2 cups of the cooking liquid, add water for a total of 2 cups.) Cover and cook until the flavors meld, about 2 minutes. Taste, and season with more salt as needed.

6. Step 6

   Divide among bowls, drizzle with olive oil, sprinkle with pepper and serve hot.