Try this Portuguese White Bean Soup recipe, or contribute your own.
Suggest a better descriptionIn 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 thats 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"
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Serving Size: 1 Serving (1605g) | ||
Recipe Makes: 1 | ||
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Calories: 937 | ||
Calories from Fat: 81 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1934.6mg | 67 % | |
Potassium 3707.7mg | 98 % | |
Total Carbohydrate 179.3g | 53 % | |
Dietary Fiber 34.7g | 139 % | |
Sugars, other 144.6g | ||
Protein 42g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 937
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