White bean and za'atar soup with toasted sesame seeds
09 February 2018
Ingredients
- olive oil, 1 tbsp
- brown onion, 1 large (diced)
- minced garlic, 1 tbsp
- cannelini beans, 3 cans (or other white beans; drained and rinsed)
- tahini, 1/4 cup
- lemon juice, 1/3 cup (or to taste)
- vege stock powder, 1-2 tsp
- sumac, 1 tbsp (or more to taste)
- ground cumin, 1 tsp
- thyme, 2 tbsp
- sesame seeds, 1 tbsp (preferably toasted)
- turkish rolls, 2-4 (optional)
- olive oil spray, to taste (or spread)
Instructions
- Heat oil in large pot or pan over high heat. Add onion and garlic and sauté until translucent and browning.
- Meanwhile, add cannelini beans, tahini, lemon juice, vege stock powder, sumac, cumin, thyme and 1 cup water to food processor.
- When onion is done, add to food processor with other ingredients and process until smooth.
- Return puree to pan along with 1 cup water and cook over medium heat, stirring, until heated through. Season to taste and add sesame seeds.
- Meanwhile, add bread to toaster. Spray or spread with olive oil and sprinkle with salt when done. You might also want to spread on a little minced garlic.
- Serve soup sprinkled with extra sumac and sesame seeds, with a side of toasted Turkish bread. Enjoy!