White Bean & Harissa Stew
Cook and Prep Time: 35 minutes
Serves: 4-5 bowls
You Need
• 1 large can Cannellini Beans, rinsed and drained
• 4 cups Vegetable Broth or Water
• 1 large can Crushed Tomatoes
• 1 Yellow Onion, diced
• 1 head Garlic, minced
• 3 Carrots, diced
• 3 stalks Celery, diced
• 1 bunch Baby Spinach, stems removed
• 1 tbsp. Tomato Paste
• ¼ – ½ cup Harissa Paste (depending on how spicy you want it)
• 1 tbsp. Smoked Paprika
• 1 tsp. Thyme
• 1 Lemon, juiced
• Salt, to taste
• Black Pepper, to taste
• Olive Oil or Vegetable Stock, for sautéing
DIRECTIONS
- Rinse and chop the produce accordingly.
- Set a pot to medium heat. Once hot, add 1 tbsp. olive oil. Then, add carrots, celery, and onion. Cook until onion is translucent, stirring occasionally to avoid burning, 4-5 minutes.
- Add garlic, and cook until fragrant, about 1 minute more.
- Add tomato paste, harissa, and lemon juice, and stir until combined evenly.
- Then, add cannellini beans, and toss to combine. Then, add vegetable stock and crushed tomatoes. Add spices, and bring to a boil. Once boiling, reduce heat to a simmer.
- Simmer for 10-15 minutes, and adjust seasonings to taste.
- Remove from heat and add spinach. Stir until wilted, 1-2 minutes.
- Place soup in serving bowls. Top with extra harissa and chopped parsley and basil. Enjoy!