Want to prepare a comforting soup? This red bean soup with pasta and chouriço is very tasty and perfect for those cold winter days. Bon appetit!!!
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Red beans
● Water
● Savoy cabbage
● Penne pasta
● Portuguese chouriço
● Olive oil
● Salt
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE RED BEAN SOUP WITH PASTA AND CHOURIÇO:
In a pressure cooker with 2 liters (about 8 cups) water cook the beans and the chouriço about 20 minutes. When the beans are cooked, remove with a skimmer some beans and the chouriço to a dish; set aside.
Remove briefly the saucepan from heat and use a hand blender to blend the remaining beans. 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.
Turn off the heat, add the beans and the chouriço cut into round slices that you reserved and serve the soup immediately.
YOU MAY ALSO LIKE:
● Traditional dogfish soup
● Coriander soup
● Meat soup
● Cod soup
● Green bean soup
● Creamy watercress and spinach soup
● Tomato dogfish soup
● Colored soup
● Ling fish soup
● Spinach soup with elbow pasta
Red bean soup with pasta and chouriço
Want to prepare a comforting soup? This red bean soup with pasta and chouriço is very tasty and perfect for those cold winter days. Bon appetit!!!
(3 votes, 5.00 out of 5)
Ingredients
- 250 grams (8 3/4 ounces) red beans
- 2 liters (about 8 cups) water
- 1/2 small savoy cabbage
- 50 grams (1 3/4 ounces) penne pasta
- 150 grams (5 1/3 ounces) Portuguese chouriço
- 3 tablespoons olive oil
- Salt (to taste)
Directions
- Soak the beans overnight.
- In a pressure cooker with 2 liters (about 8 cups) water cook the beans and the chouriço about 20 minutes. When the beans are cooked, remove with a skimmer some beans (about 50 grams (1 3/4 ounces)) and the chouriço to a dish; set aside.
- Remove briefly the saucepan from heat and use a hand blender to blend the remaining beans.
- 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.
- Turn off the heat, add the beans and the chouriço cut into round slices that you reserved and serve the soup immediately.
