A comforting pantry dinner ready in a few minutes. This harissa cannellini beans soup with sumac shrimp is the flavour burst you want to eat over and over again.
Winter and colder days are officially here. This means one thing! Comfort meals are coming in hard to keep us all warm and cosy. I have developed this recipe on one of those nights where I wanted to just eat something comforting but still at the same time light as it was actually still quite warm outside. Since then this recipe has been one of my go to’s and I’m sure that I will be making it on repeat during the coming colder months.
A spicy and savoury broth is the star which delicately coats all of the cannellini beans and veggies included. The beans are in fact cooked in this tomato harissa broth which burst with flavour. I like to also add some spinach in the mix. It actually makes this soup pop more with that touch of green. Finally, I top this soup up with zesty sumac shrimp.
For this recipe I have specifically used cannellini beans that I have cooked slowly myself. I used dried beans which I soaked overnight and let cook on low heat for about 2 hours. However, you can easily also use canned cannellini beans. The result will be just as tasty!
With it’s tangy and citrusy taste, sumac pairs perfectly with shrimp! An easy to prepare sumac shrimp is to simply combine together the shrimp with olive oil, sumac and garlic. You can either gently saute, grill or bake the shrimp for a few minutes. The result will be this tangy crimson speckled shrimp ready to be devoured.
Harissa Cannellini Beans Soup with Sumac Shrimp
- 800 g beans or 2 cans
- 2 tbsp harissa paste
- 200 g tomatoes diced
- 200 g spinach
- 1 litre bean broth or vegetable broth 4 cups
- 1 large white onion
- 500 g shrimp deveined
- 1 tbsp sumac
- 2 garlic cloves minced
- 4 tbsp olive oil divided
- salt to taste
- toasted bread for serving optional
- In a bowl combine together the shrimp, 2 tablespoons olive oil, sumac and the minced garlic. Heat a large skillet and cook the shrimp on medium heat for about 2 minutes on each side. Remove the shrimp from the heat and dust with more sumac. Set aside until ready to serve.
Harissa Beans soup
- In a large pot heat the remaining olive oil on medium heat. Cook the white onion until translucent.
- To the pot add the tomatoes and the harissa paste. Let them cook for about 3 minutes until the tomatoes start to slowly break.
- Add the beans together with the bean broth or vegetable broth. Cook for about 10 minutes so that the beans become tender. Season with salt to taste.
- Lastly, add the spinach and let it slightly wilt. Remove from heat.
- Serve the bean soup immediately warm and top it off with the shrimp. Serve alongside some fresh toasted crusty bread.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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