• 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)
  • 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


  1. In a large pot or deep skillet, heat the olive oil.
  2. Add onions and peppers and season with salt. Cook, stirring occasionally, until the onions  start to soften in color and texture, about 3 minutes.
  3. Add the tomatoes, season with salt and pepper and cook, stirring occasionally, for about 5 minutes.
  4. Stir in the harissa, cumin, oregano and garlic, and cook for about 1 minute.
  5. Stir in the soy sauce, scraping up anything on the bottom of the pot.
  6. 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.
  7. Stir the spinach in batches until wilted.
  8. Squeeze in the juice from the lime halves and season to taste with salt and pepper.
  9. 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.