Bean and Pasta Soup
User Reviews
5.0
126 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
589 kcal
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Course
Main Course, Soup
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Cuisine
Brazilian
Bean and Pasta Soup
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This Bean and Pasta Soup (Sopa de Feijão com Macarrão) is a classic everyday Brazilian recipe. This Brazilian version of Pasta e Fagioli Soup is creamy and calls for your favorite leftover beans recipe and other Brazilian flavors. It also includes an amazing breadcrumb topping for crunch! Delicious, nutritious and full of flavor, this soup is easy to make and easy on the wallet, too.
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Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 tablespoons brazilian sofrito or 4-6 cloves of garlic, minced
- 4 cups of leftover/cooked beans with liquid **see notes or 3x 15oz cans, with liquid
- 6 cups of water
- 2 cups short pasta, uncooked
- 3 thyme sprigs
- salt and pepper to taste
For the Breadcrumb Topping:
- 1 cup of breadcrumbs
- 2 tablespoons of olive oil
- 1 tablespoon of Brazilian sofrito or 3 cloves or garlic, minced
- Red pepper flakes to taste
- salt and pepper to taste
- zest of 1 lime
- 2 sprigs of thyme
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Instructions
To Make the Soup
- In a medium pan, heat up 1-2 Tbsps of olive oil.
- Then, add in the onion and saute until transparent, 2-3 minutes.
- Add in the sofrito and saute until fragrant, about 2 minutes.
- Add in the beans, and let it cook 2-3 minutes, then, add the water, and salt and pepper to taste. Bring to a gentle boil, boil a few minutes and turn off the heat.
- Blend the soup until creamy with a blender, or immersion blender. Pour the soup back into the pot.
- Then add the thyme sprigs and the pasta, and let it cook until the pasta cooks through.
- While the pasta is cooking, make the breadcrumb topping.
- In a medium/large skillet heat up the olive oil.
- Add in the Brazilian sofrito, and saute until fragrant.
- Next, add in the breadcrumbs, the pepper flakes, and let it toast gently in the pan.
- When the breadcrumbs are lightly toasted, season with salt and pepper, add in the thyme and the lime zest. Toss to combine and turn off the heat.
- Serve the soup in bowls, with a drizzle of olive oil, breadcrumbs topping on top, and a lime wedge.
Bom Apetite!
Equipments used:
Notes
- These are my favorite beans recipes to make this soup from:
- Store this soup in an airtight container in the refrigerator for up to a week. Keep the breadcrumbs in a separate container at room temperature because they will get soggy in the fridge otherwise.
- Brazilian Black Beans Recipe,
- Slow Cooker Black Beans [Brazilian Style],
- Instant Pot Pinto Beans,
- Vegan Black Beans,
- Make your own recipe after you get all the deets on How to Cook Dry Beans from scratch.
Nutrition Information
Show Details
Serving
1.5cups
Calories
589kcal
(29%)
Carbohydrates
87g
(29%)
Protein
24g
(48%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Sodium
220mg
(9%)
Potassium
766mg
(22%)
Fiber
18g
(72%)
Sugar
3g
(6%)
Vitamin A
71IU
(1%)
Vitamin C
6mg
(7%)
Calcium
134mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 589kcal | 29% |
| Carbohydrates | 87g | 29% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Sodium | 220mg | 9% |
| Potassium | 766mg | 16% |
| Fiber | 18g | 72% |
| Sugar | 3g | 6% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 134mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
126 reviews
Excellent
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