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Beans and Greens Soup with Harissa

Sweet and fragrant saffron and earthy, spicy harissa make this soup an upgrade from your average beans and greens soup. The smell of the broth alone will make you really excited about this super healthy dinner.

Serves 2 to 3

4 tablespoons olive oil

1 yellow onion, diced

3 cloves garlic, minced

½ teaspoon coriander

½ teaspoon cinnamon

½ teaspoon sumac

2 teaspoons salt

4 tablespoons harissa paste

1 small pinch saffron (optional)

6 cups vegetable stock

1 15-ounce can chickpeas

2 leaves kale

2 leaves Swiss chard

juice of 1 lemon

To garnish:

lemon zest

parsley leaves

cilantro leaves

1. In a large stockpot over medium-high heat, heat 3 tablespoons olive oil. Then add the onions and sauté for 8 minutes until they start to caramelize and lightly brown.

2. Lower the heat and add garlic, coriander, cinnamon, sumac, salt, and harissa paste. Stir until everything is well combined and the onions are thoroughly coated with spice and harissa.

3. Add the vegetable stock and garbanzo beans. Bring stock to a boil, then add kale, Swiss chard, lemon juice and saffron, if using. Garnish with salt, lemon zest, parsley, and cilantro and serve.

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