FENNEL AND BEAN SOUP

1 1/2 cups dried white beans
1 pound smoked ham hocks
8 cups water
1-2 large bunches of fennel leaves
1 onion, finely chopped
4-5 cloves garlic or garlic scapes, minced
1 bay leaf
3 tsp. black pepper
1 cup chopped cabbage (or other greens)
3 cups chopped potato (about 3 large potatoes)
1 bunch green onions
3 tablespoons olive oil
½ pound ground pork sausage, cooked & drained

Place the ham hocks, dried beans and water in a large pot and bring to a boil. Reduce heat and simmer about 1 hour until the pork is tender and the beans can be mashed. Trim stems off fennel and chop leaves. Set aside. Add the onion, garlic, bay leaf and pepper to the pot. Simmer 5 minutes. Add the fennel, cabbage, potatoes, scallions, olive oil, and browned sausage. Return the soup to a boil and simmer until vegetables are tender-about 20 minutes. Serve hot.

(from Portuguese Homestyle Cooking)


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