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:

Quickview
736k Calories
38g Protein
30g Total Fat
77g Carbs
62% Health Score
Limit These
Calories
736k
37%

Fat
30g
46%

  Saturated Fat
8g
55%

Carbohydrates
77g
26%

  Sugar
12g
14%

Cholesterol
34mg
12%

Sodium
1855mg
81%

Get Enough Of These
Protein
38g
77%

Vitamin K
211µg
201%

Manganese
1mg
79%

Fiber
15g
63%

Phosphorus
610mg
61%

Vitamin B6
1mg
52%

Selenium
36µg
52%

Calcium
499mg
50%

Folate
186µg
47%

Vitamin B3
9mg
46%

Vitamin B2
0.64mg
38%

Copper
0.74mg
37%

Vitamin A
1841IU
37%

Potassium
1282mg
37%

Magnesium
139mg
35%

Vitamin B1
0.49mg
32%

Iron
5mg
30%

Zinc
3mg
23%

Vitamin C
16mg
21%

Vitamin E
3mg
20%

Vitamin B5
0.85mg
8%

Vitamin B12
0.36µg
6%

covered percent of daily need
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