Vegetarian, Americas
Sopa de feijão with small pasta
Sopa de feijão with small pasta is a Brazilian red bean soup, serving 4, ready in 45 minutes, easy to make, for €1.40 per person. The trick is to blend only two thirds of the beans, which gives a velvety texture that still keeps some body, then cook the small pasta directly in the soup.
Tonight, a big Brazilian soup, sopa de feijão, velvety and garlicky, with small pasta that kids always love.
- Total time
- 45 min
- Difficulty
- Easy
- Cost per person
- €1.40
- Calories per person
- 610 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter
- The kids
- They generally like it
This is a soup that warms you up without feeling heavy, carried by the mild taste of red beans and the fragrance of garlic browned with carrots. Small pasta cooked right in the broth adds bite and turns the soup into a real meal, not just a starter. The texture, half velvety and half rustic thanks to only partly blending the beans, makes all the difference from a classic bean soup.
It's the perfect dish for a fall or winter evening, when you want a hot dinner without spending the whole night on it. Kids love the small pasta hiding in the soup, and adults enjoy the country bread rubbed with garlic for dipping. One generous bowl is enough for a full meal, with the bread on the side.
The ingredients
Pantry
- Canned red beansoften in the pantry 800 g
- Vegetable brothoften in the pantry 1 l
- Small pastaoften in the pantry 150 g
- Bay leavesoften in the pantry 2 leaves
- Olive oiloften in the pantry 3 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Onion 1
- Garlic 4 cloves
- Carrots 2
- Parsley 1 bunch
Bakery
- Country bread 4 slices
Allergens Gluten
The step by step recipe
-
Sauté the onion, crushed garlic, and sliced carrots in the oil, with the bay leaves. 8 min
Brown the garlic only at the end, it turns bitter if it burns.
-
Add the drained beans, the broth, salt, and pepper, then let it simmer. 20 min
Rinse the beans first, it removes the canned taste and some of the salt.
-
Remove the bay leaves, blend two thirds of the soup, then return it to the pot with the rest.
Blend while the soup is still hot, it turns velvety.
-
Add the small pasta and let it cook directly in the soup. 9 min
Check it a minute before the time is up and add a bit more broth if it thickens too much.
-
Serve piping hot with chopped parsley, a drizzle of olive oil, and the country bread.
Rub the toasted bread with a raw garlic clove for an extra Brazilian touch.
Our tips to get it right
- Drain the canned beans well and rinse them under cold water before cooking, this removes the metallic taste and some of the salt.
- Blend the soup while it's still hot, it turns smoother and more velvety than once it has cooled down.
- Add the small pasta only right before serving, it keeps swelling in the hot soup even off the heat.
The variations
- Swap the red beans for black beans, closer to a real Brazilian feijoada, the flavor turns earthier.
- For a richer version, add a few diced chorizo or smoked bacon bits at the same time as the onion.
- For a quicker version, skip the blending step and serve the soup as is with whole beans, more rustic but just as good.
What to serve it with
- Grilled country bread rubbed with garlic
- A simple green salad
- A squeeze of lime for brightness
Storage
The soup keeps for 3 days in the fridge in a closed container. It freezes well for up to 2 months, without the pasta, which is best cooked fresh when reheating. Reheat over low heat, adding a little broth or water if it has thickened.
Questions about this dish
Can you use dried beans instead of canned?
Yes, soak 250g of dried beans overnight, then cook them for about 1 hour before following the recipe. It takes longer but the flavor is a bit more pronounced.
Can this soup be made ahead of time?
Yes, prepare the soup base up to the blending step and keep it in the fridge. Add the small pasta only when reheating and serving.
What small pasta works best in this soup?
Short pasta shapes like ditalini, stars, or small elbows work well. They cook quickly and are easy to eat with a spoon along with the broth.
How do you adapt this soup for very young kids?
Blend all of the beans instead of two thirds, for a completely smooth texture that's easier to swallow. Break the small pasta into even shorter pieces if needed.
How long does it take to make a sopa de feijão with small pasta?
Count 45 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a sopa de feijão with small pasta?
About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a sopa de feijão with small pasta cost?
About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten. Always check the labels of the products you buy.
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