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Harissa Cannellini Beans Soup with Sumac Shrimp

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, lunch, Soup
Cuisine: European, Italian, Maltese, Mediterranean
Keyword: Beans, Harissa, Shrimp, Soup, spicy
Servings: 4


  • 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


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.