"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Sunday, January 19, 2014

Portuguese White Bean Soup

Makes 8-9 cups

1 cup chopped onions
2 garlic cloves, minced or pressed
2 tablespoons olive oil
1 medium red or yellow bell pepper
1 bay leaf
Pinch of salt
½ teaspoon ground fennel
1 medium peeled potato
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
8 ounces fresh or frozen chopped leaf spinach, collard greens, kale or mustard greens
2 cups low-sodium vegetable stock
1 can (15.5 ounces) no-salt-added cannellini beans, undrained
Freshly ground black pepper, to taste
Chopped fresh parsley for garnish

In soup pot, sauté the onions and garlic in the olive oil, stirring often, for about 5 minutes or until the onions soften. While the onions sauté, chop the bell pepper.

Add the bay leaf, salt, fennel and bell pepper to the pot, and continue to cook for about 5 minutes, stirring regularly. Cube the potato and add to the pot along with the sherry, lemon juice, greens and stock. Cover and simmer for 20-25 minutes until the potatoes and greens are tender. Stir in the beans and gently re-heat. Add black pepper to taste and garnish with parsley. Serve and Enjoy!

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