This Sumac-Harissa White Bean Soup was inspired by Sahara Bohosky’s coconut-harissa meatballs – a dish I made years ago and absolutely fell in love with the sumac white bean mash. Since then, I’ve dreamed about creating a soup with a similar flavor profile, and I finally perfected it!
The recipe transforms simple ingredients into a luxuriously creamy dish, starting with onions sautéed until golden, then adding garlic to create an aromatic base. Cannellini beans provide heartiness while coconut milk adds richness and a subtle sweetness that balances perfectly with the bright, citrusy notes of sumac and the complex heat of harissa paste.
After simmering the ingredients together, half the soup is pureed to create a velvety texture while leaving some whole beans for a satisfying bite.
The final bowl is garnished with fresh cilantro and an extra dusting of sumac, creating a beautiful contrast of colors and a burst of fresh flavor that complements the warm, spicy undertones – making it the perfect dish to warm up with this winter!
Even Alex (never a fan of bean-forward dishes) fell in love with this one!
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Sumac-Harissa White Bean Soup
(5 votes, average: 3.40 out of 5)
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Ingredients
- 1/4 cup olive oil
- 4 cups chopped yellow onions (2-3 medium onions)
- 2 garlic cloves, minced
- 3 (15.5-ounce) cans cannellini beans, drained and rinsed
- 2 1/2 cups chicken or vegetable stock
- 2 (13.5-ounce) cans unsweetened coconut milk
- 1 bay leaf
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon sumac, plus more for garnish
- 3 tablespoons harissa paste, plus more to taste (I added 2 more
- Fresh cilantro, chopped
Instructions
- Heat 1/4 cup olive oil in a Dutch oven over medium heat, add 4 cups chopped yellow onions and cook, stirring occasionally until softened and beginning to brown, about 10 to 15 minutes. Add 2 minced garlic cloves and cook for another minute until fragrant.
- Add 3 (15.5-ounce) cans cannellini beans, 2 1/2 cups chicken stock, 2 (13.5-ounce) cans unsweetened coconut milk, 1 bay leaf, 2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 1 tablespoon sumac, and 3 tablespoons harissa paste. Bring to a boil and reduce to a simmer. Cook for 40 minutes, stirring occasionally.
- Using an immersion blender, puree about half of the soup. Alternatively, carefully transfer half to a blender, puree, and return to pot.
- Taste for seasoning, add salt if needed or to increase the heat, add a bit more harissa paste.
- Serve and garnish with sumac, and cilantro
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