White Bean & Linguica Soup
This hearty Linguica and potato stew is a savory delight, blending smoky sausage, creamy beans, and tender potatoes in a flavorful, spiced broth. Finished with a splash of lemon and fresh parsley, it’s a comforting, one-pot meal that’s sure to satisfy!
Ingredients:
- 2 Tbsp. olive oil
- 1 yellow onion, diced
- 3 cloves garlic, chopped
- 1 pound DIBROVA Linguica, sliced
- 1 (8 oz.) can tomato sauce
- 4 cups chicken stock
- 2 cups water
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. sugar
- 1/4 tsp. cumin
- 1/2 tsp. paprika
- 4 medium Yukon Gold potatoes, peeled and cubed
- 2 (15 oz.) cans Great Northern beans, drained (mash one can)
- Juice of 1/2 lemon
- Chopped parsley
Instructions:
- Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Sauté the onion until soft but not browned.
- Add the garlic and sliced linguica to the pot. Cook for 4–5 more minutes, reducing the heat if needed to prevent burning.
- Stir in the tomato sauce, chicken stock, water, salt, pepper, sugar, cumin, and paprika. Bring to a boil, then add the cubed potatoes.
- Cover and reduce the heat to low, simmering until the potatoes are tender, about 15 minutes.
- Add the drained beans (both mashed and whole) and cook for another 5 minutes over low heat.
- Turn off the heat, stir in the lemon juice, and garnish with chopped parsley. Serve warm.