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!!!
![Red bean soup with pasta and chouriço on a tureen](https://www.foodfromportugal.com/content/uploads/2013/12/red-bean-soup-pasta-chourico.jpg)
TABLE OF CONTENTS
INGREDIENTS FOR RED BEAN SOUP WITH PASTA AND CHOURIÇO
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
Step 1: Soak the beans overnight.
Step 2: 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.
Step 3: Remove briefly the saucepan from heat and use a hand blender to blend the remaining beans.
Step 4: 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: 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
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- 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
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Red bean soup with pasta and chouriço
![Red bean soup with pasta and chouriço on a tureen](https://www.foodfromportugal.com/content/uploads/2013/12/red-bean-soup-pasta-chourico-300x256.jpg)
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!!!
- 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)
- 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.