Portuguese Fennel Soup | Just A Pinch Recipes
The day before cooking: 1) Soak beans overnight in enough water to cover by at least 2 inches. 2) Rub the ribs with the coarse salt and chill overnight or at least 8 to 12...
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Cooking tools:
- Stockpot
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Measuring cup
- Colander
- Mixing bowl
- Spoon
- Slotted spoon
Ingredients
- 1 1/2 cup(s) dried white kidney beans
- 1 pound(s) pork ribs
- 8 cup(s) water
- 2 bunch(es) feathery fennel leaves (or 2 fennel bulbs with green leaves)
- 1 medium onion, finely chopped (about 1 cup)
- 5 clove(s) garlic, finely chopped
- 1 bay leaf
- 1/8 teaspoon(s) ground cloves
- 1/8 teaspoon(s) black pepper
- 3 savoy cabbage leaves, coarsely chopped (about 1 cup)
- 3 large new potatoes, peeled and cut into 1-inch cubes
- 1/2 cup(s) sliced scallions, dark green stems removed
- 3 tablespoon(s) olive oil
- 1/2 pound(s) linguica (spicy smoked pork sausage), cut about 1/8-inch rounds
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