Quick, easy, spicy: tomato & cannellini bean soup with harissa & honey
A few years ago I subscribed to delicious. magazine as a birthday gift for my husband, who loves to cook (and is very good at it, too). It’s turned out to be one of our best and reasonably priced “investments”. We always find at least two or three recipes that we have to try out within days of the new issue arriving in our mailbox. One vegetarian recipe from the January issue that I enjoy making is tomato and bean soup with harissa and honey. I usually have most of the ingredients here at home in my pantry (a converted nuclear bomb shelter. You didn’t know that about Switzerland did you? That for decades newly built houses needed to include a bomb shelter in their basements…perfect for storing tinned goods, wine, and often fresh foods (other than in summertime)). The harissa paste gives the soup a good little kick. It’s filling but not too heavy so it’s ideal for winter but also autumn and spring as well when you don’t need the added bulk of cream or a grain, …
