Portuguese Fennel Soup

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Ingredients

    • 1 1/2 cups dried white kidney beans
    • 1 pound pork ribs, pig’s knuckle, or ham hock
    • 8 cups water, or you can substitute vegetable stock
    • 2 dense bunches feathery fennel leaves, or 2 fennel bulbs with green leaves
    • 1 medium (about 1 cup) onion, finely chopped
    • 5 cloves garlic, finely chopped
    • 1 bay leaf
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon black pepper
    • 3 large (about 1 cup) Savoy or regular green cabbage leaves, coarsely chopped (optional)
    • 3 large (about 3 cups) new potatoes, peeled and cut into 1-inch (25-mm) cubes
    • 1 bunch (about 1/2 cup) scallions, dark green stems removed, thinly sliced crosswise
    • 3 tablespoons olive oil
    • 1/2 pound linguiça, cut into 1/8-inch (3-mm) rounds (optional)

Ingredients

    • 1 1/2 cups dried white kidney beans
    • 1 pound pork ribs, pig’s knuckle, or ham hock
    • 8 cups water, or you can substitute vegetable stock
    • 2 dense bunches feathery fennel leaves, or 2 fennel bulbs with green leaves
    • 1 medium (about 1 cup) onion, finely chopped
    • 5 cloves garlic, finely chopped
    • 1 bay leaf
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon black pepper
    • 3 large (about 1 cup) Savoy or regular green cabbage leaves, coarsely chopped (optional)
    • 3 large (about 3 cups) new potatoes, peeled and cut into 1-inch (25-mm) cubes
    • 1 bunch (about 1/2 cup) scallions, dark green stems removed, thinly sliced crosswise
    • 3 tablespoons olive oil
    • 1/2 pound linguiça, cut into 1/8-inch (3-mm) rounds (optional)

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