Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Chopped onions 1/2 t Ground fennel
1 ea Clove garlic, minced or Salt
-pressed 1 md Potato
2 T Olive oil 2 T Dry sherry
1 ea Bay leaf

1 T
2 c
2 c
: md red or yellow bell pepper
: fresh lemon juice
: vegetable stock OR water
: cn white beans (16 ounces),
: -undrained
: Ground black pepper, to
: -taste
: Chopped fresh parsley

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.

Submitted By FRED PETERS On 11-23-94

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