Bean and Pasta Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 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
Description
This Bean and Pasta Soup starts by sautéing diced onion and Brazilian sofrito or garlic in olive oil to build its aromatic base. Cooked or canned beans are then added with water and seasoned with salt and pepper before reaching a gentle boil. The soup is blended to a creamy consistency, then fresh thyme sprigs and uncooked short pasta are added to cook gently in the broth.
The breadcrumb topping is prepared separately by toasting breadcrumbs with olive oil, sofrito or garlic, thyme, lime zest, and seasoning with red pepper flakes, salt, and black pepper. This topping adds texture and brightness when sprinkled over the soup before serving.
The soup offers a creamy, rich bean flavor with tender pasta and a herbal, lightly spicy crunch from the topping. It's a versatile meal suited for cooler days, pantry cooking, or light dinners. Serving it warm showcases the combination of smooth broth and crisp breadcrumb garnish.
Storage recommendations include keeping the soup in the refrigerator up to a week, while storing the breadcrumbs separately at room temperature to maintain their crunch. The notes discuss bean options and homemade methods for those interested in making beans from scratch.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 onion small, diced
- 2 tablespoons Brazilian sofrito or 4-6 cloves of garlic, minced
- 4 cups bean or 3x 15oz cans, with liquid, leftover or cooked, with liquid
- 6 cups of water
- 2 cups pasta short, uncooked
- 3 thyme sprigs
- salt to taste
- black pepper to taste
For the Breadcrumb Topping:
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon sofrito or 3 cloves or garlic, minced, Brazilian style
- red pepper flakes to taste
- salt to taste
- black pepper to taste
- lime zest of 1
- 2 thyme sprigs
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!
Notes
- Store soup refrigerated in airtight containers for up to one week.
- Keep breadcrumb topping separate at room temperature to avoid sogginess.
- Use canned or cooked beans according to preference; recipes for cooking dry beans are available.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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