Two-bean soup with caramelized onions and toasted ciabatta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Two-bean soup with caramelized onions and toasted ciabatta

Dairy-Free, Vegan, Soy-Free

2 Servings, 720 Calories/Serving

25–40 Minutes

Dive into a simple, rustic soup with two kinds of beans topped with caramelized onions and seasoned with fresh herbs—bonus: it’s even better the next day.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 1 cup cooked chickpeas
  • 1 cup cooked kidney beans
  • 4 or 5 sprigs organic fresh dill
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic lemon
  • 1 teaspoon ground turmeric
  • 2 ciabatta rolls
  • ¼ pound organic baby spinach or other leafy greens

Nutrition per serving

Calories: 720, Protein: 24g (48% DV), Fiber: 22g (88% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 720mg (30% DV), Carbohydrates: 117g (39% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and caramelize the onion

  • Peel the onion and cut in half lengthwise, then crosswise into ¼-inch-thick slices. Measure ¼ cup [½ cup] onion and set aside for the soup.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the remaining onion, season with salt and pepper, reduce the heat to medium, and cook, stirring occasionally, until the onion is softened and caramelized, 12 to 14 minutes.
While the onion cooks, prepare the soup.

2

Start the soup

  • Rinse the chickpeas and kidney beans.
  • Coarsely chop enough dill to measure 1 tablespoon [2 TBL]. Set aside any remaining dill for garnish or save for another use.
  • Coarsely chop the cilantro.
  • Cut the lemon into wedges for garnish.
In medium [large] sauce pot over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the ¼ cup [½ cup] onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the turmeric and cook until fragrant, about 30 seconds. Add the chickpeas, beans, and 2 cups [4 cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chickpeas and beans are warmed through and starting to soften, 3 to 4 minutes.
While the soup cooks, prepare the ciabatta.

3

Toast the ciabatta

  • Cut the ciabatta in half horizontally.
Move the onion to one side of the frying pan. Working in batches if needed, place the ciabatta, cut sides down, in the pan and cook over medium heat until lightly browned, 3 to 4 minutes. Transfer the ciabatta to a cutting board and cut into 1-inch-wide strips. Season to taste with salt and pepper.

4

Finish the soup

Remove the pot with the soup from the heat and stir in the dill, cilantro, and spinach. Season to taste with salt and pepper.

Serve

Transfer the soup to individual bowls and top with the caramelized onion. Garnish with any remaining dill, if desired. Serve the lemon wedges and toasted ciabatta on the side.
Kids Can!
  • Measure the onion.
  • Rinse the chickpeas and beans.
  • Measure the dill.