Monday, January 19, 2015

Daniel Fast: Portuguese White Bean Soup

This recipe I followed exactly and of course it follows the running theme of this fast: I found it on pinterest. So good even my picky and carnivorous bf had a bowl!

Ingredients

1⁄2 cup sun-dried tomatoes
2 tablespoons olive oil
1 1⁄2 cups chopped onions
2 garlic cloves coarsely chopped
2 teaspoons salt
2 teaspoons ground fennel seeds
1 small fennel bulb, diced (about 2 cups)
1 cup diced carrots
1 1⁄2 cups diced potatoes
2 teaspoons dried thyme or 1 tablespoon fresh
1⁄4 teaspoon ground black pepper
3 cups chopped fresh tomatoes or one 15-ounce can diced tomatoes
3 cups cooked white beans (two 15-ounce cans drained)
4 cups water or vegetable stock
5 or 6 cups loosely packed chopped kale
3 tablespoons fresh lemon juice

Preparation
In a covered soup pot on medium-low heat, warm the olive oil. Add the onions, garlic, and salt and cook for about 5 minutes.
Add the ground fennel and diced fennel bulb and cook for about 3 minutes. Stir in the carrots, potatoes, thyme, and black pepper and cook for 3 minutes.

Add the tomatoes, beans, and water or stock and bring to a boil.

Reduce the heat and simmer, covered, until the potatoes are just tender. If the soup is too thick, add another cup of water.

Add the kale and sun- dried tomatoes to the pot. Simmer for about 10 minutes, until the kale is tender. Stir in the lemon juice. Season with more salt and black pepper to taste.

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