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Tomato & Bean Soup With Harissa & Honey

Portions:6 servings
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Ingredients

  • 40 ml olive oil
  • 1 leek well washed and fi nely chopped
  • 3 cloves garlic fi nely chopped
  • 1 tsp ground cumin
  • 3 tsp good-quality harissa
  • 1 tsp honey
  • 1 sprig thyme
  • 400 g tin cannellini beans drained and rinsed
  • 400 g tin chopped Italian tomatoes
  • 750 ml vegetable stock
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 75 g about 2 big handfuls chard leaves, stems removed
  • 4 thick slices sourdough bread
  • 1-2 tbsp salted baby capers well rinsed
  • 2 cold hard-boiled eggs, coarsely grated
  • Extra-
  • virgin olive oil to serve
  • 2 tbsp coriander leaves shredded

Instructions

  • Heat the oil in a large saucepan and fry the leek over a low heat for 8-10 minutes, until soft and translucent.
  • Add the garlic, cumin, harissa, honey and thyme and cook for a few more minutes, until the leeks are well coated and the spices are aromatic.
  • Add the cannellini beans, tomatoes, vegetable stock, salt and pepper and bring to the boil.
  • Lower the heat and simmer gently for 15 minutes.
  • Shred the chard leaves and add them to the pan.
  • Simmer for 5–8 minutes, or until they are wilted and soft.
  • When ready to serve, grill or toast the bread and place a slice in the base of each bowl.
  • Ladle in the soup and top each bowl with the capers and hard-boiled eggs.
  • Drizzle with a little oil, garnish with coriander leaves and serve straight away.
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Course Soup
Diets Vegetarian