White Bean & Tahini Soup

 

Vegan


This soup started out as a white bean and red onion soup, which, it is and all.. but after pureeing it, I felt like it was missing something. I remember hearing that tahini is a great thickener for soups and since I’m already constantly using it as a dressing or dip, WHY NOT? So I threw a couple of tablespoons in and blended again… transformed! Instantly more flavorful and way creamier, perfect for cold winter days. The tahini basically resurrected what could have been a bland soup and morphed it into a silky, smooth dish. This is why tahini is in my star right now! It’s so versatile and seriously has done nothing but improve my meals since I started using it. How do you like to use tahini?



INGREDIENTS

serves 4

  • 1 red onion, chopped
  • 1 tsp olive oil
  • 1 can white (cannelloni) beans, rinsed
  • 32oz vegetable broth
  • 1 cup water
  • 2 tbsp tahini
  • 1/2 tsp cinnamon
  • dash salt
  • dash pepper

DIRECTIONS

  1. In a soup pot or dutch oven, over medium-low heat, saute chopped onion with olive oil for a few minutes, until translucent. Add salt and pepper.
  2. Add vegetable broth, water, cinnamon, and beans and bring to a boil.
  3. Once the soup is boiling, lower the heat to low and cover, simmer for approx. 30 minutes.
  4. Once the soup is finished, turn off the heat and add soup to a blender (or use a hand blender) and blend until beans are pureed and the soup is smooth. 
  5. Add tahini to the soup and puree briefly once more. Add salt and pepper to taste.
  6. Serve with your favorite bread and drizzle a little olive oil!

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Hope you enjoy!
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**Alison

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4 comments
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  • jaimeJanuary 8, 2015 - 7:32 pm

    i’ve never thought to use tahini in a soup before and i’m super excited to try. thanks for the tip!

    ReplyCancel

  • Samantha YJanuary 9, 2015 - 9:07 pm

    What kind of bread is that?! Looks divine with the specks.

    ReplyCancel

hey thereI'm Alison

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