How to make
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
1-½ 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
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.