Tunisian Vegetable Bean Soup | PC.ca

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Tunisian Vegetable Bean Soup

A bowl with tunisian bean soup topped with sour cream

PC Memories Of Tunisia Red Pepper Harissa Sauce

Tunisian Vegetable Bean Soup

With plenty of vegetables and deeply flavoured with spiced red pepper harissa sauce, this aromatic b...

With plenty of vegetables and deeply flavoured with spiced red pepper harissa sauce, this aromatic bean soup is a hearty meal topped with creamy labneh and served with pita bread.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 40 mins
  • Serves: 8
  • Dish Type: Tunisian
  • Season: Fall
  • Course: Side
  • Main Ingredient: White Kidney Beans
  • Calories

    240 cal

  • Total Fat

    11 g

  • Sodium

    700 mg

  • Total Carbohydrate

    27 g

  • Dietary Fiber

    7 g

  • Protein

    10 g

Tunisian Vegetable Bean Soup

A bowl with tunisian bean soup topped with sour cream

PC Memories Of Tunisia Red Pepper Harissa Sauce

  • Calories

    240 cal

  • Total Fat

    11 g

  • Sodium

    700 mg

  • Total Carbohydrate

    27 g

  • Dietary Fiber

    7 g

  • Protein

    10 g

How to make

Ingredients

  • 3 tbsp (45 mL)

    PC®New World EVOO Extra Virgin Olive Oil
  • 2 cups (500 mL)

    Chopped onions
  • 2 cups (500 mL)

    Diced carrots
  • 2 cups (500 mL)

    Diced zucchini
  • 1-1/2 tsp (7 mL)

    Salt, divided
  • 1/2 tsp (2 mL)

    Freshly ground black pepper
  • 1 tbsp (15 mL)

    Minced garlic
  • 1/2 cup (125 mL)

    PC®Memories of Tunisia Red Pepper Harissa Sauce
  • 1 pkg (900 mL)

    PC®Blue Menu®Chicken Broth
  • 1 can (540 mL)

    PC®Blue Menu®White Kidney Beans
  • 2

    Bay leaves
  • 4 cups (1 L)

    Loosely packed chopped kale
  • 1/2 cup (125 mL)

    PC®Olive Oil and Sea Salt Labneh Middle-Eastern Style Dip and Spread

How to make

  • Step 1

    Heat oil in large saucepan over medium heat. Cook onions 8 to 10 minutes, stirring occasionally, or until softened and light golden. Stir in carrots, zucchini, 1/2 tsp of the salt and the pepper. Cook 5 to 6 minutes, stirring frequently, or until vegetables are tender-crisp. Stir in garlic. Cook 1 to 2 minutes, stirring, until fragrant.

  • Step 2

    Pour in the Memories sauce. Cook, stirring, until sauce is slightly reduced, about 2 minutes. Stir in broth, beans, bay leaves and remaining 1 tsp salt; bring to a boil. Stir in kale; reduce heat to a simmer. Cook, covered, 10 to 12 minutes or until kale is tender.

  • Step 3

    Remove and discard bay leaves. Divide soup among eight bowls; top each with a 1 tbsp dollop of labneh. Serve with warmed pita bread, if desired.

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