Title: Portuguese White Bean Soup
Categories: Soup Vegetarian
Yield: 1 Servings

1	c	Chopped onions
1		Clove garlic, minced or pressed
2	tb	Olive oil
1	md	Red or yellow bell pepper
1		Bay leaf
1/2	ts	Ground fennel Salt
1	md	Potato
2	tb	Dry sherry
1	tb	Fresh lemon juice
2	c	Vegetable stock OR water
2	c	Canned white beans (16 ounces), undrained Ground black peppe

In a soup pot, saute the onions and garlic in the olive oil, stirring often, for about 5 minutes or until the onions are soft. While the onions are cooking, chop the bell pepper. Add the bell pepper, bay leaf, fennel, and a pinch of soup to the pot. Continue to cook for about 5 minutes, stirring regularly.

Cube the potato and add it 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 reheat gently. Add black pepper to taste. Serve immediatesl, garnished with parsley.

Makes 4 servings.

Per 8-ounce serving: 176 calories; 6.6 g protein; 5.1 g fat; 26.5 g carbohydrate; 104 mg sodium; 0 mg cholesterol.

[Moosewood restaurant Cooks at Home; The Moosewood Collective] [A Fireside Book; 1994; ISBN 0-671-87954-5 {0-671-67992-9 PBK}]

Posted by Fred Peters.

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