Harissa Butter Bean Soup
Harissa Butter Bean Soup
Ingredients
For the Soup
- 2 tablespoons sun-dried tomato oil, from jar of sun-dried tomatoes
- 1 cup carrots, diced
- 2 shallots, diced
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 1 tablespoon tomato paste
- 1 can butter beans, 15 ounces, drained and rinsed (cannellini or navy beans can be substituted)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 1/2 tablespoons harissa sauce
- 1/2 cup coconut milk, full-fat
- 3 cups vegetable broth
- 2 cups kale, destemmed and chopped
- 1 tablespoon nutritional yeast
For Garnish (Optional)
- 1/4 teaspoon red pepper flakes, as needed
- 1/4 cup microgreens, as needed
- 1 teaspoon garlic-infused oil, as needed
Instructions
- 1
Heat the sun-dried tomato oil in a large pot or Dutch oven over medium heat. Add the diced carrots and shallots and sauté for 5-7 minutes, until softened.
⏱️ 7 min
- 2
Stir in the minced garlic and chopped sun-dried tomatoes. Cook for another 2-3 minutes until fragrant, ensuring the garlic does not burn.
⏱️ 3 min
- 3
Add the tomato paste to the pot and stir well, cooking for 1 minute to deepen its flavor.
⏱️ 1 min
- 4
Add the drained and rinsed butter beans to the pot. Season with black pepper and salt, stirring to combine.
⏱️ 2 min
- 5
Stir in the harissa sauce, coconut milk, and vegetable broth. Bring the soup to a gentle simmer.
⏱️ 5 min
- 6
Add the chopped kale and nutritional yeast. Continue to simmer for 5-7 minutes, or until the kale has wilted and the soup has slightly thickened.
⏱️ 7 min
- 7
Taste and adjust seasonings as needed. Ladle the hot soup into bowls. Garnish with red pepper flakes, microgreens, and a drizzle of garlic-infused oil, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Harissa Butter Bean Soup
Ingredients
For the Soup
- 2 tablespoons sun-dried tomato oil, from jar of sun-dried tomatoes
- 1 cup carrots, diced
- 2 shallots, diced
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 1 tablespoon tomato paste
- 1 can butter beans, 15 ounces, drained and rinsed (cannellini or navy beans can be substituted)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 1/2 tablespoons harissa sauce
- 1/2 cup coconut milk, full-fat
- 3 cups vegetable broth
- 2 cups kale, destemmed and chopped
- 1 tablespoon nutritional yeast
For Garnish (Optional)
- 1/4 teaspoon red pepper flakes, as needed
- 1/4 cup microgreens, as needed
- 1 teaspoon garlic-infused oil, as needed
Instructions
- 1
Heat the sun-dried tomato oil in a large pot or Dutch oven over medium heat. Add the diced carrots and shallots and sauté for 5-7 minutes, until softened.
⏱️ 7 min - 2
Stir in the minced garlic and chopped sun-dried tomatoes. Cook for another 2-3 minutes until fragrant, ensuring the garlic does not burn.
⏱️ 3 min - 3
Add the tomato paste to the pot and stir well, cooking for 1 minute to deepen its flavor.
⏱️ 1 min - 4
Add the drained and rinsed butter beans to the pot. Season with black pepper and salt, stirring to combine.
⏱️ 2 min - 5
Stir in the harissa sauce, coconut milk, and vegetable broth. Bring the soup to a gentle simmer.
⏱️ 5 min - 6
Add the chopped kale and nutritional yeast. Continue to simmer for 5-7 minutes, or until the kale has wilted and the soup has slightly thickened.
⏱️ 7 min - 7
Taste and adjust seasonings as needed. Ladle the hot soup into bowls. Garnish with red pepper flakes, microgreens, and a drizzle of garlic-infused oil, if desired.
⏱️ 2 min