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5.0 from 126 votes

Bean and Pasta Soup

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 589 kcal
Course: Main Course , Soup
Cuisine: Brazilian

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

Instructions

To Make the Soup
    Cup of Yum
  1. In a medium pan, heat up 1-2 Tbsps of olive oil.
  2. Then, add in the onion and saute until transparent, 2-3 minutes.
  3. Add in the sofrito and saute until fragrant, about 2 minutes.
  4. 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.
  5. Blend the soup until creamy with a blender, or immersion blender. Pour the soup back into the pot.
  6. Then add the thyme sprigs and the pasta, and let it cook until the pasta cooks through.
  7. While the pasta is cooking, make the breadcrumb topping.
  8. In a medium/large skillet heat up the olive oil.
  9. Add in the Brazilian sofrito, and saute until fragrant.
  10. Next, add in the breadcrumbs, the pepper flakes, and let it toast gently in the pan.
  11. 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.
  12. Serve the soup in bowls, with a drizzle of olive oil, breadcrumbs topping on top, and a lime wedge.
Bom Apetite!

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

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

% 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.