Hlelem Tunisian Vegetable Bean Soup Recipes
HLELEM: TUNISIAN VEGETABLE & BEAN SOUP
Quick and easy to throw together, this soup is fiery and full of flavor, thanks to harissa as the key ingredient.
Provided by Lemons & Anchovies
Categories Soup
Time 40m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a pot over medium to medium-high heat then add the onion, celery and garlic. Season with salt and pepper and cook, stirring occasionally, until the celery is crisp-tender and the onions are beginning to brown at the edges, 4-6 minutes. Lower the heat if the vegetables brown too quickly. You don't really want the garlic and onions to caramelize.
- Add the tomato paste and cook, stirring occasionally, for another 2-3 minutes. You can leave the stove at medium-high hear.
- Add the broth and beans including the bean liquid, bring to a boil then simmer for about six minutes.
- Add the pasta and Swiss Chard and simmer for another 10 minutes. Turn off the heat and stir in the harissa. Taste for additional seasoning. Ladle into bowls and garnish with chopped parsley and/or grated Parmigiano-Reggiano.
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- Heat olive oil in a large soup pot over medium heat. Add the onion and cook, stirring, until the onion is tender. This will take about 5 minutes. Add the garlic and celery and cook, stirring, for about one minute, until the garlic is fragrant. Add the chickpeas, white beans, water and tomato paste. Bring this mixture to a boil and then reduce the heat and cover. Simmer for 1 hour.
- Add the salt and the spinach and parsley. Cover and simmer for another 30 minutes to 1 hour or until the broth is fragrant and the beans and vegetables are tender.
- Stir in the harissa and pepper. Taste and add more salt to your taste. Serve with lemon wedges and garnished with a scoop of coursous, a small dollop of harissa and decorative basil leaves.
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