A quite tasty typical Portuguese red bean soup, perfect for cold Winter days.
Servings:: 5
Prep Time:
10 m
Cook Time:
45 m
Total Time:
55 m
Ingredients: olive oil, pasta, Portuguese chouriço, red beans, savoy cabbage, water
(1 votes, 5.00 out of 5)
Loading...Units: Metric (Units: US)
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 chorizo 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.
Red bean soup with pasta and chouriço
Nutrition facts
Serves 5
Per Serving:
% DAILY VALUE
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
