Lemon and Tahini bean soup

admin

Nov 11, 2026

–700g of Margella beans (or any white bean) soaked overnight

-2 TBSP EVOO

-1 large onion

-2 carrots shredded

-3 cloves of garlic

-1/4 tsp red pepper flakes

-4 cups vegetable or chicken broth

-1 tsp salt

-1/2 tsp pepper

-1 tsp dill

-lemon juice from 2 lemons

-4 TBSP Tahini (can sub with cashew butter or almond butter)

-1 small handful of fresh dill

Using Instant Pot sauté (sauté button) EVOO, onions, garlic and red pepper flakes. Cook until fragrant and onions are clear. Turn off Instant Pot and add beans, broth, salt, pepper. Add lid on Instant Pot and cook (soup button) for 45-minutes.

Release pressure and add in lemon juice and tahini. Mix until tahini is blended into soup.

Serve with a topping of fresh dill.

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In KitchenAid bowl add: - 2.5 g tsp yeast - 227 g warm water - 5 g sugar Let rest 10 minutes Begin mixing slow with a dough hook after adding: - 350g bread flour - 9 g salt - 7.5 g olive oil Mix for 10 minutes.

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100 g starter 360 g water 11 g salt 130-150 g of raisins (optional and you can soak them in water/rum if needed) 500 g flour —————————————— Mix all together. Let rise 30 minutes, then fold and turn. Repeat 3 more times. Cover bowl and let double in warm place.

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