Hlelem: Tunisian Vegetable & Bean Soup
Hlelem: Tunisian Vegetable & Bean Soup takes around 40 minutes from beginning to end. One portion of this dish contains about 39g of protein, 30g of fat, and a total of 748 calories. This recipe serves 2. For $3.96 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. Winter will be even more special with this recipe. It is brought to you by Lemons and Anchovies. Many people really liked this main course. Head to the store and pick up onion, navy beans, celery stalk, and a few other things to make it today. 118 people have tried and liked this recipe. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is excellent. Similar recipes include Tunisian Vegetable Tagine, Tunisian Vegetable Stew, and Tunisian Vegetable Salsa.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1½ - 2 ounces angel hair pasta (broken into roughly 2-inch pieces)
½ can (6-7 ounces) garbanzo beans with liquid (for both beans I use organic with no added salt)
1 celery stalk, diced
4 cups chicken stock (vegetable broth for vegetarian version)
3 cloves garlic, peeled and chopped
1 - 2 tablespoons harissa, depending on your heat tolerance (I used my homemade Chinese chili paste for this)
½ can (6-7 ounces) white navy beans with liquid (or any white bean)
2-3 tablespoons olive oil
1 medium onion, diced
Chopped parsley and Grated Parmigiano-Reggiano for garnish (omit the cheese for Vegan option)
Salt and pepper to taste
Swiss Chard (about 3-4 large leaves, rinsed, large stem removed and roughly cut in strips)
Equipment:
pot
stove
bowl
ladle
Cooking instruction summary:
Heat the olive oil in a pot over medium to medium-high heat then add the onion, celery and garlic. Season with salt and pepper and cook, stirring occasionally, until the celery is crisp-tender and the onions are beginning to brown at the edges, 4-6 minutes. Lower the heat if the vegetables brown too quickly. You don't really want the garlic and onions to caramelize.Add the tomato paste and cook, stirring occasionally, for another 2-3 minutes. You can leave the stove at medium-high hear.Add the broth and beans including the bean liquid, bring to a boil then simmer for about six minutes.Add the pasta and Swiss Chard and simmer for another 10 minutes. Turn off the heat and stir in the harissa. Taste for additional seasoning. Ladle into bowls and garnish with chopped parsley and/or grated Parmigiano-Reggiano.
Step by step:
1. Heat the olive oil in a pot over medium to medium-high heat then add the onion, celery and garlic. Season with salt and pepper and cook, stirring occasionally, until the celery is crisp-tender and the onions are beginning to brown at the edges, 4-6 minutes. Lower the heat if the vegetables brown too quickly. You don't really want the garlic and onions to caramelize.
2. Add the tomato paste and cook, stirring occasionally, for another 2-3 minutes. You can leave the stove at medium-high hear.
3. Add the broth and beans including the bean liquid, bring to a boil then simmer for about six minutes.
4. Add the pasta and Swiss Chard and simmer for another 10 minutes. Turn off the heat and stir in the harissa. Taste for additional seasoning. Ladle into bowls and garnish with chopped parsley and/or grated Parmigiano-Reggiano.
Nutrition Information:
covered percent of daily need
