Hlelem: Tunisian Vegetable &...Hlelem: Tunisian Vegetable & Bean Soup

Name: Hlelem: Tunisian Vegetable & Bean Soup
Prep time: 16 min
Cook time: 40 min
Total time: 56 min
Yield: 2 Persons
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)

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Cuisine

International

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Servings

2 Persons

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Prep Time

16 Minutes

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Cook Time

40 Minutes

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Difficulty

Medium Level

Hlelem: Tunisian Vegetable & Bean Soup might be just the main course you are searching for. One serving contains 574 calories, 27g of protein, and 24g of fat. This recipe serves 2 and costs $3.49 per serving. 118 people have made this recipe and would make it again. A mixture of angel hair pasta, olive oil, celery stalk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 40 minutes. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Lemons and Anchovies. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is great. Users who liked this recipe also liked Tunisian Vegetable Stew, Tunisian Vegetable Tagine, and Tunisian Vegetable Salsa.

DeliciousTastyWell Prepared

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)

Cooking Instructions

01
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.
02
Add the tomato paste and cook, stirring occasionally, for another 2-3 minutes. You can leave the stove at medium-high hear.
03
Add the broth and beans including the bean liquid, bring to a boil then simmer for about six minutes.
04
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.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023