Tunisian Style Spicy Bean Soup

WARNING: This recipe is not for the faint of heart or anyone with a heart condition. This soup is hot!

The recipe for the harissa (which is what makes this so hot) can be found here: http://www.gather.com/viewArticle.jsp?articleId=281474977554929&nav=MyGather

The recipe for the Tunisian bread can be found here: http://www.gather.com/viewArticle.jsp?memberId=65560&articleId=281474977554936&nav=MyGather

olive oil
1 small onion, chopped
1 celery stalk, chopped
2 cloves garlic, minced
4 cups chicken broth
1 T tomato paste
1 1/2-2 T harissa
salt, to taste
2 cups cooked white beans (I used Great Northern)
couple generous handfuls fresh spinach leaves
1/4 cup fresh parsley leaves, chopped
hot cooked pasta (I used elbow macaroni)

Drizzle a Dutch oven or soup pot over medium heat with olive oil. Stir in onion and celery. Cook til softened, about 5 minutes. Stir in garlic and cook another minute or so.

Increase heat to high; stir in broth, tomato paste, harissa and salt. Reduce heat to medium low and simmer 20 minutes. Stir in beans and cook another 10-15 minutes.

Remove from heat and stir in spinach and parsley.
I served the soup over cooked pasta with a slice of Tunisian bread and olive oil for dipping.
http://media-files.gather.com/images/d589/d422/d745/d224/d96/f3/full.jpg










Adapted from the Splendid Table newsletter.

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