Red bean soup with pasta and chorizo

2013-12-08
  • Servings : 5/6
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m
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A quite tasty typical Portuguese red bean soup, perfect for cold Winter days.

Units: Metric / (Units: US)

Ingredients

  • 250 grams / (8 3/4 ounces) red beans
  • 2 liters / (8 1/2 cups) water
  • 1/2 small savoy cabbage
  • 50 grams / (1 3/4 ounces) penne pasta
  • 150 grams / (5 1/3 ounces) Portuguese chorizo
  • 3 tablespoons olive oil
  • Salt (to taste)

    Directions

    Step 1


    1. Soak the beans overnight.

    Step 2


    1. In a pressure cooker with 2 liters / (8 1/2 cups) water cook the beans and the chorizo about 20 minutes. When the beans are cooked, remove with a skimmer some beans (about 50 grams / (1 3/4 ounces)) and the chorizo to a dish; set aside.

    Step 3


    1. Remove briefly the saucepan from heat and use a hand blender to blend the remaining beans.

    Step 4


    1. Season with olive oil and salt, stir with a wooden spoon and place back over heat. When the soup starts boiling, reduce to a low heat, put the savoy cabbage cut into strips together with the pasta and cook for more 20 minutes.

    Step 5


    1. Turn off the heat, add the beans and the chorizo cut into round slices that you reserved and serve the soup immediately.

Nutrition facts per serving (5 servings):

Calories: 406
 
Total Fat: 20.5 g(32%)
 
Saturated Fat: 5.5 g(28%)
 
Cholesterol: 34 mg(11%)
 
Sodium: 422 mg(18%)
 
Total Carbohydrate: 36.5 g(12%)
 
Protein: 19.5 g
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