Creamy Harissa White Bean Soup

Ingredients

• 2 can Cannellini beans (Drained and rinsed; alternatively, use 1 box (26 oz).)
• 2 tbsp Olive oil (For cooking.)
• 1 Large shallot (Minced; red onion may be used instead.)
• 4 Garlic cloves (Minced.)
• 1 Medium carrot (Shredded or diced.)
• 3.5 tbsp Sun-dried tomatoes (Chopped; source gives 3–4 tablespoons, packed in oil.)
• 0.333 cup Mild harissa paste (Adjust heat according to the harissa used.)
• 2 cup Unsweetened coconut milk or soy milk (Use light or full-fat canned coconut milk, or soy milk.)
• 2.5 cup Vegetable broth (Source gives 2–3 cups; use enough to reach the desired soup consistency.)
• 2 tsp Garlic powder
• 0.5 tsp Red pepper flakes (Adjust to taste.)
• 0.333 cup Nutritional yeast (Add more to taste if desired.)
• 2 cup Frozen spinach or shredded kale (Use either frozen spinach or shredded kale.)
• Salt and black pepper (To taste.)
• Plant-based crumbles (Cooked until crispy, for topping.)
• Fresh basil leaves (Torn or thinly sliced, for garnish.)
• Sourdough bread (Toasted and cubed or served on the side, optional.)

Steps

1. 1

   Heat the olive oil in a large Dutch oven or pot over low-medium heat.

2. 2

   Add the minced shallot and shredded or diced carrot. Sauté for 1–2 minutes, until the shallot begins to soften.

3. 3

   Add the minced garlic and chopped sun-dried tomatoes. Continue sautéing for 5–7 minutes, until fragrant and the vegetables have softened.

4. 4

   Add the drained and rinsed cannellini beans. Stir in the harissa paste, coating the beans and vegetables well.

5. 5

   Pour in the coconut milk or soy milk and the vegetable broth.

6. 6

   Season with salt, black pepper, garlic powder, and red pepper flakes. Stir in the nutritional yeast until well incorporated.

7. 7

   Cover the pot with a lid and bring the soup to a simmer. Simmer for 20–25 minutes, stirring occasionally to prevent sticking.

8. 8

   Add the frozen spinach or shredded kale to the pot.

9. 9

   Stir and continue cooking for an additional 5 minutes, until the spinach is no longer frozen or the kale has wilted.

10. 10

    Taste the soup and adjust the seasonings as needed.

11. 11

    Ladle the hot soup into bowls and top with cooked plant-based crumbles. Garnish with fresh basil leaves.

12. 12

    Serve with toasted sourdough bread for dipping, either cubed or on the side, if desired.

Notes

The recipe makes roughly 3–4 servings, depending on portion size. Harissa varies in heat; the author recommends mild harissa but notes that it can become very spicy. The source does not specify a precise simmer temperature beyond bringing the soup to a simmer.

Nutrition per serving

• soup
• main
• vegan
• dairy-free
• meal-prep
• one-pot
• stovetop
• high-fiber