Ramadan Spiced White Bean and Harissa Soup in Sourdough Bread Bowls

Name: Ramadan Spiced White Bean and Harissa Soup in Sourdough Bread Bowls
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 rolls (2–3 oz each) (4 rolls (60–85 g each)) round sourdough rolls, at room temperature or warm from the oven; 3 tablespoons (45 ml) extra-virgin olive oil; 1 large (250 g) yellow onion, finely diced; 4 cloves (20 g) garlic cloves, minced; 2½ tablespoons (40 g) harissa paste, at room temperature; 1½ teaspoons (3 g) ground cumin; ¾ teaspoon (1½ g) ground coriander; 3 cans (15 oz each) (1050 g) canned white beans (cannellini or navy), drained and rinsed, drained and rinsed; 5 cups (1200 ml) vegetable broth or water; 1 can (14.5 oz) (410 g) canned diced tomatoes, with juice; to taste fine sea salt; to taste freshly ground black pepper; ½ cup (20 g) fresh cilantro, chopped; 1 whole (100 g) lemon, cut into wedges

From the MyKitchenBank Kitchen

Warm, aromatic white bean and harissa soup ladled into crusty sourdough bread bowls—a generous Ramadan iftar dish that's as beautiful as it is satisfying. Cumin, cilantro, and harissa paste create a complex North African flavor profile, while the bread bowl becomes soft, saturated, and perfect for scooping.

Prep: 20 min
Cook: 1 hr 15 min
Wait: 30 min
Total: 2 hr 5 min
Makes: 4 soup bread bowls

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Ingredients

4 servings

For the bread bowls
4 rolls (2–3 oz each) (4 rolls (60–85 g each)) round sourdough rolls, at room temperature or warm from the oven
For the soup
3 tablespoons (45 ml) extra-virgin olive oil
1 large (250 g) yellow onion, finely diced
4 cloves (20 g) garlic cloves, minced
2½ tablespoons (40 g) harissa paste, at room temperature
1½ teaspoons (3 g) ground cumin
¾ teaspoon (1.5 g) ground coriander
3 cans (15 oz each) (1050 g) canned white beans (cannellini or navy), drained and rinsed, drained and rinsed
5 cups (1200 ml) vegetable broth or water
1 can (14.5 oz) (410 g) canned diced tomatoes, with juice
to taste fine sea salt
to taste freshly ground black pepper
For serving
½ cup (20 g) fresh cilantro, chopped
1 whole (100 g) lemon, cut into wedges

Equipment (6)

Large heavy-bottomed pot or Dutch oven (6–8 quart)
Sharp serrated knife
Wooden spoon or ladle
Measuring spoons and cups
Small bowl for mixing harissa
Bowls for serving (optional, for presentation)

Steps

Before you start

Have 4 round sourdough rolls (2–3 oz each) at room temperature or slightly warm from the oven
Drain and rinse canned white beans thoroughly
Measure harissa paste and have all spices ready
Gather fresh cilantro and lemon before you begin

1
Toast spices
- In a large heavy-bottomed pot over medium heat, toast the ground cumin and coriander for 1–2 minutes, stirring constantly.
- You'll smell a warm, toasted aroma when they're ready.
- This step wakes up the spices and removes any musty notes.
- Be careful not to burn them.
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Ready when: spices become fragrant and slightly darker
Tip: Keep the spices moving or they'll scorch—burnt spices will taste bitter and ruin the whole soup.
2
Sauté aromatics
- Add 3 tablespoons olive oil to the pot and swirl to coat the bottom.
- Add the diced onion and cook for 5–7 minutes, stirring often, until soft, translucent, and beginning to turn golden at the edges.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
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Ready when: onions are soft and translucent, garlic is golden and fragrant
Tip: Don't rush this step—slowly caramelizing the onions builds deeper flavor and sweetness that balances the harissa's heat.
3
Blend in harissa
- Add 2.5 tablespoons harissa paste to the pot and stir constantly for 1–2 minutes, allowing it to coat the onions and garlic evenly.
- The paste will break down slightly and distribute throughout the oil, creating a fragrant, rust-colored base.
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Ready when: harissa is evenly distributed and slightly darkened
Tip: Stirring the harissa into the oil before adding liquid ensures it dissolves smoothly and prevents lumps.
4
Add beans and liquid
- Pour in 5 cups vegetable broth (or water) and add the drained white beans.
- Stir well, scraping any browned bits from the bottom of the pot.
- Bring the mixture to a gentle simmer over medium-high heat, then reduce to medium-low.
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Ready when: mixture reaches a steady, gentle simmer with occasional bubbles breaking the surface
Tip: Deglazing the pot (scraping up browned bits) adds deep, savory flavor without extra ingredients.
5
Add tomatoes and simmer
- Stir in the canned diced tomatoes with their juice.
- Reduce the heat to medium-low and simmer gently, uncovered, for 25–30 minutes, stirring occasionally.
- The soup will darken slightly, and the flavors will meld into a cohesive, warming whole.
- Taste and adjust salt and black pepper as needed.
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Ready when: soup darkens to a deep rust-red, flavors are unified and mellow
Tip: Gentle simmering prevents the beans from breaking apart. If your soup boils too hard, the beans will become mushy.
6
Hollow out bread bowls
- While the soup simmers, use a sharp serrated knife to carefully cut off the top quarter of each sourdough roll, creating a lid.
- With a small spoon or your fingers, gently pull out the soft crumb from the interior, leaving a shell about ½ inch thick.
- Don't break through the bottom.
- Reserve the crumbs for another use (bread salad, breadcrumbs, or croutons).
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Ready when: bowls are hollow inside with sturdy walls about ½ inch thick
Tip: Work gently to avoid cracking the bread. If a roll splits, you can still use it—just tilt it slightly in the bowl when serving.
7
Warm the bread bowlsOven 350°F / 175°C
- Place the hollowed rolls (lids too) on a baking sheet and warm them in a 350°F (175°C) oven for 3–5 minutes.
- The bread should be warm to the touch but not toasted or crispy—you want the interior to remain soft so it absorbs the soup.
- Remove and set aside.
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Ready when: bread is warm to the touch and soft inside
Tip: Warming the bowls right before serving keeps them from cooling the hot soup and ensures every spoonful stays steaming.
8
Ladle and garnish
- Place each warm bread bowl in a shallow bowl or on a plate for stability.
- Carefully ladle the hot soup into each bread bowl, filling it generously but stopping about ½ inch from the rim (so the soup doesn't spill when you tilt the bowl to eat).
- Top with a pinch of fresh chopped cilantro and serve immediately with lemon wedges on the side.
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Tip: Serve immediately—the longer the soup sits in the bread, the more it softens. If you prefer a firmer bowl, ladle just before eating.

Good to know

Tips

For a creamier soup, mash about ¼ of the beans with a fork before adding the broth, or use an immersion blender on just part of the finished soup. This adds body without pureeing the whole thing.
If you don't have sourdough rolls, shape and proof a portion of your sourdough starter dough to make small round boules, then bake them at 450°F for 15–18 minutes until golden and crusty.
Serve with a drizzle of good olive oil, a sprinkle of sumac or paprika, or a dollop of Greek yogurt to add richness and balance the heat.
This soup is perfect for Ramadan iftar—it's warm, nourishing, and not too heavy. You can prepare it hours ahead and reheat gently just before breaking the fast.

Make ahead

The soup (without the bread bowls) can be made up to 2 days ahead and refrigerated in an airtight container. Reheat gently over medium-low heat on the stovetop before serving. Hollow out bread bowls up to 2 hours ahead; store them loosely wrapped at room temperature. Warm them just before serving.

Storage & reheating

Soup keeps in the refrigerator for up to 3 days in an airtight container. Reheat gently over medium-low heat. Do not refrigerate bread bowls once hollowed—they become soggy. Freeze the soup (without bread) for up to 2 months in a freezer-safe container; thaw overnight in the refrigerator and reheat.

Substitutions

harissa paste → sriracha or chili garlic paste. Use 2 tablespoons; harissa has a more complex, smoky heat, but sriracha will add similar warmth and depth.
canned white beans (cannellini or navy), drained and rinsed → chickpeas or borlotti beans. Chickpeas add earthiness; borlotti beans are slightly nuttier. Keep the same amount (3 cans, drained).
fresh cilantro → fresh parsley or mint. Cilantro is traditional in North African cooking, but parsley is milder and mint adds cool brightness.
round sourdough rolls → crusty round bread rolls, pita, or focaccia pieces. Any sturdy, round bread works. Avoid soft white bread—it will fall apart.