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?
- 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
- 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.
- Add vegetable broth, water, cinnamon, and beans and bring to a boil.
- Once the soup is boiling, lower the heat to low and cover, simmer for approx. 30 minutes.
- 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.
- Add tahini to the soup and puree briefly once more. Add salt and pepper to taste.
- Serve with your favorite bread and drizzle a little olive oil!