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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the dried beans in cold water overnight. | 2. Next day drain the beans and place in a large pot with 5 cups cold water. Bring to a boil and boil for 10 minutes rapidly,. | 3. Reduce heat and skim off any foam. | 4. Simmer for 40 minutes or until beans are tender. | 5. Meanwhile in a frying pan saute the onion and garlic until soft in the olive oil. | 6. Stir in the diced potato and the shredded sage leaves. | 7. Saute for another 5 minutes. | 8. Now stir the mixture into the beans along with the stock and cabbage. | 9. Bring to a boil, lower the heat and simmer 15 minutes until all cooked , stirring occasionally. | 10. Season to taste with the salt and pepper. | 11. Serve with crusty bread. | 12. You can also serve with parmesan or romano cheese on top and a light drizzle of olive oil. But then that turns this Portuguese soup into Italian. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cannellini bean	1/2	cup		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		crushed	-	-	-	-
potato	1		diced	-	-	-	-
sage leaf	2		shredded	-	-	-	-
savoy cabbage	2 1/2	cups	shredded	47.25	10.675	3.5	0.175
chicken stock vegetable	2	cups		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.