Cannellini Bean, Carrot, Kale and Harissa Soup
You must make this recipe! It’s kinda spicy yet sweet and creamy. It’s hearty and satisfying yet light and full of vegetables. It’s easy enough to make for a weekday lunch yet sophisticated...
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Ingredients
- white onion, finely diced
- carrot, peeled and cut into 1cm thick rounds
- celery, finely diced
- vegetable stock
- bay leaf
- white wine
- thyme (dried)
- tomato puree
- harissa paste
- fennel seeds, ground
- kale, destalked and torn into bite-sized pieces
- olive oil
- cannellini beans (can), drained and rinsed
- garlic cloves, minced
- greek yoghurt
- coriander, roughly chopped
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