| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Portuguese | 1 | Servings | |
INGREDIENTS
| 1 | c | Onion; chopped |
| 1 | Clove garlic; minced | |
| 2 | tb | Olive oil |
| 1 | md | Red or yellow bell pepper |
| 1 | Bay leaf | |
| 1 | pn | Salt |
| 1/2 | ts | Fennel; ground |
| 1 | md | Potato |
| 2 | tb | Sherry; dry |
| 1 | tb | Fresh lemon juice |
| 2 | c | Vegetable stock |
| 2 | c | Canned white beans (16-ounce can), undrained |
| Ground black pepper; to taste | ||
| Chopped parsley; fresh |
INSTRUCTIONS
In a soup pot, saute' the onions and garlic in the olive oil, stiring often, for about 5 minutes or until the onions soften. Whiile the onions saute', chop the bell pepper. Add the bay leaf, salt, fennel, and bell peppers 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, and stock or water. Cover and simmer for 10 to 15 minutes, until the potatoes are tender. Stir in the beans and gently reheat. Add black pepper to taste. Garnish with parsley and serve immediately. NOTES : A rustic, hearty soup that's quick and delicious. It tastes even better after sitting for a few hours or overnight and can be enhanced by the addition of Seasoned Temper (page 85 of Moosewood Restaurant Cooks at Home.) Recipe by: Moosewood Restaurant Cooks at Home Posted to MC-Recipe Digest V1 #914 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 17, 1997
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