Ingredients
Scale
- 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