Ingredients
- 2 tablespoons olive oil
- 1 red onion, diced
- 2 bell peppers, diced
- 1-2 jalapeño or serrano chilies (1 diced, 1 sliced into thin rounds for garnish)
- salt and pepper
- 1 large tomato, diced large (or ~1 pint cherry or grape tomatoes, sliced in half)
- 1 to 2 tablespoons harissa
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 1/2 cups dried cannellini or Great Northern beans, soaked and cooked to ~3 1/2-4 cups (or 2 15-ounce cans, drained and rinsed)
- 2 cups vegetable or chicken stock
- 3 large handfuls of spinach (~3 cups packed)
- 1 lime, halved
- Green yogurt, for serving
- 1 avocado, sliced or cubed, for serving
- a handful of cilantro or parsley, for serving
- a small block of feta, diced, for serving
Directions
- In a large pot or deep skillet, heat the olive oil.
- Add onions and peppers and season with salt. Cook, stirring occasionally, until the onions start to soften in color and texture, about 3 minutes.
- Add the tomatoes, season with salt and pepper and cook, stirring occasionally, for about 5 minutes.
- Stir in the harissa, cumin, oregano and garlic, and cook for about 1 minute.
- Stir in the soy sauce, scraping up anything on the bottom of the pot.
- Add the white beans and stock, salt and pepper, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 15 minutes.
- Stir the spinach in batches until wilted.
- Squeeze in the juice from the lime halves and season to taste with salt and pepper.
- Divide among bowls and top each with a dollop of yogurt, avocado, cilantro, feta and chili pepper rounds.
Recipe slightly adapted from New York Times Cooking.