Harissa Cannellini Beans Soup with Sumac Shrimp
Servings: 4
Ingredients
- 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
Instructions
Sumac Shrimp
- 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.