I made this soup for meal prep recently and knew I had to share it. This is essentially my Harissa Butter Bean recipe but in soup form and with a few adjustments. The flavor is still 10/10.

Here’s everything you will need to make this Harissa White Bean Soup:

Cannellini beans or any white bean
Harissa sauce - If you’re unfamiliar with harissa, it is made up of peppers and spices. It typically has a smoky taste and comes in varying heat levels. I always grab the mild harissa but it can get really spicy
Shallot or red onion
Minced garlic
Shredded carrots
Sundried tomatoes in oil
Kale or spinach
Canned coconut milk or soy milk for added protein
Vegetable broth
Nutritional yeast - this gives the dish a nutty/cheese-like flavor without being too overpowering
Garlic powder
Red pepper flakes
Salt and black pepper
Olive oil for cooking

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on social media or leaving a review below!

This makes roughly 3-4 servings depending on you decide to portion it out!

Ingredients:

For the soup:

2 cans (15 oz each) or 1 box (26 oz) cannellini beans, drained and rinsed

2 tablespoons olive oil

1 large shallot, minced

4 garlic cloves, minced

1 medium carrot, shredded or diced

3-4 tablespoons sundried tomatoes, chopped

1/3 cup mild harissa paste

2 cups unsweetened coconut milk (light or full fat) or soy milk

2-3 cups vegetable broth

2 teaspoons garlic powder

1/2 teaspoon red pepper flakes (adjust to taste)

1/3 cup nutritional yeast (or more to taste)

2 cups frozen spinach or shredded kale

Salt and black pepper to taste

Toppings:

Plant-based crumbles, cooked until crispy

Fresh basil leaves, torn or thinly sliced

Sourdough bread, toasted and cubed or served on the side

Instructions:

Prepare the Base: Heat olive oil in a large Dutch oven or pot over low-medium heat.

Add minced shallot and shredded or diced carrots, sautéing for 1-2 minutes until the shallot begins to soften. Add minced garlic and chopped sundried tomatoes.

Continue to sauté for 5-7 minutes until fragrant and the vegetables have softened.

Build the Soup: Add the drained and rinsed cannellini beans to the pot. Stir in the harissa sauce, coating the beans and vegetables well.

Pour in the coconut milk or soy milk and vegetable broth. Season with salt, black pepper, garlic powder, and red pepper flakes. Stir in the nutritional yeast until well incorporated.

Simmer and Finish: Cover the pot with a lid and bring the soup to a simmer. Allow to simmer for 20-25 minutes, stirring occasionally to prevent sticking.

Add the frozen spinach or shredded kale to the pot.

Stir and continue cooking for an additional 5 minutes until the greens are fully incorporated (spinach is no longer frozen or kale has wilted).

Taste and adjust seasonings as needed.

Serve: Ladle the hot soup into bowls and top with cooked plant-based crumbles. Garnish with fresh basil leaves.

Option to serve with toasted sourdough bread for dipping.