Portuguese White Bean Soup

Ingredients
1 cup chopped onions
1 garlic clove, mince or pressedd
2TBL olive oil
1 medium red or yellow bell pepper
1 bay leaf
pinch of salt
1/2 tsp ground fennel (I tend to leave this out)
1 medium potato
2 TBL dry sherry
1 TBL 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 parley to garnish

Saute the onions an garlic in the olive oil, stirring often for about 5 minutes or until the onions soften. While the onions saute, chop the bell pepper. Add the bay leaf, salt, fennel an bell peppers to the pot an 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 10-15 minutes until the potatoes are tender. Stir in the beans and gently reheat. Add black pepper to taste.
Garnish with parsley and serve immediately.
8 oz serving is 176 calories.

Moosewood Restaurant Cooks at Home