Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

White Bean Soup with Spicy Merguez Sausage

From the book Artichoke to Za’atar by Greg Malouf and Lucy Malouf

Serves	6
Total Time	14 hours

Introduction

Dried beans form the basis of all sorts of delicious soups, puréed into a delicious earthy smoothness. This version is spiced with sweet cinnamon and spicy merguez sausages, and has an underlying nuttiness from the hazelnut oil and the crunchy roasted-nut garnish.

Ingredients

	⅔	cup white haricot beans, soaked overnight in twice their volume of cold water
	1	qt. chicken stock
	1	cinnamon stick
	3	Tbsp. olive oil
	2½	oz. bacon, diced
	1	medium yellow onion, finely chopped
	1	stick celery, finely chopped
	3	ripe tomatoes, skinned, deseeded, and finely chopped
	1	tsp. honey
	1	tsp. thyme leaves
	~	Zest of ½ lemon
	1	Tbsp. hazelnut oil
	~	Salt and pepper
	1	cup spinach leaves, shredded
	6	merguez sausages, grilled and sliced
	⅔	cup roasted hazelnuts, peeled and crushed

Steps

Drain the haricot beans and place them in a pan with the chicken stock and cinnamon stick. Bring to a boil, then lower the heat and simmer for 1 to 2 hours until the beans are tender; cooking time will depend on their age and freshness.
In a frying pan, heat the olive oil and sauté the bacon, onion, garlic, and celery for about 4 minutes until they are lightly colored and softened. Add the mix to the beans and stock with the tomatoes, honey, thyme, lemon zest, and hazelnut oil.
To serve, bring the soup to a boil and season generously with salt and pepper to taste. Throw in the shredded spinach leaves, then garnish with slices of the merguez sausage and crushed hazelnuts.

This content is from the book Artichoke to Za’atar by Greg Malouf and Lucy Malouf.

There are no comments on this item

Add a comment

Unrated

Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.