Description:
I've been craving soup lately, so I tried this recipe tonight that I found in the Moosewood cookbook. It's really good and really easy. They describe it as a rustic, hearty soup that's quick and delicious. I have to agree!
Ingredients:
1 cup chopped onions
1 garlic dove, minced or pressed
2 tablespoons olive oil
1 medium red or yellow bell pepper
1 bay leaf
pinch of 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 canned white beans (16-ounce can)
ground black pepper to taste
chopped fresh parsley
Directions:
In a 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 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.
I served it with their Savory Scallion Biscuits .
