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.
Adapted from the Splendid Table newsletter.
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.
Adapted from the Splendid Table newsletter.
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