Portuguese white bean soup

The first dish cooked in our new sunshine yellow Le Creuset French oven was a delicious Portuguese white bean soup from Moosewood Restaurant Cooks at Home (1994).

Portuguese white bean soup

Portuguese white bean soup

Portuguese white bean soup

Portuguese white bean soup

Portuguese white bean soup

Portuguese white bean soup

Portuguese white bean soup

Portuguese white bean soup

Portuguese white bean soup

Portuguese white bean soup

Serves 4
Prep time 35 minutes

Ingredients

  • 1 cup chopped onion
  • 2 cloves garlic (minced or pressed)
  • 2 tablespoons olive oil
  • 1 medium red or yellow bell pepper
  • 1 bay leaf
  • pinch salt
  • 1/2 teaspoon ground fennel
  • 1 medium potato
  • 2 tablespoons dry sherry
  • 1 tablespoon fresh lemon juice
  • 2 cups vegetable stock or water
  • 2 cups undrained white beans
  • ground black pepper to taste
  • chopped fresh parsley

Directions

Step 1
In a soup pot, sauté the onions and garlic in the olive oil, stirring often, for about 5 minutes or until the onions are soft. 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.
Step 2
Cube the potato and add to the pot along with the sherry, lemon juice, and stock or water. Cover and simmer for 10-15 minutes, until the potatoes are tender. Stir in the beans and gently reheat. Add black pepper to taste.
Step 3
Garnish with parsley and serve immediately.