This is one of those perfect meals for those cold winter days. This red bean soup is comforting, quite creamy and very tasty! Bon appetit!!!
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Water
● Red beans
● Savoy cabbage
● Elbow pasta
● Olive oil
● Carrot
● 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:
Soak the beans overnight.
Cook the red beans in a pressure cooker with two liters (8 cups) water about 20 minutes. When is cooked remove briefly from heat and grind everything with a hand blender. Pour the olive oil and the salt and bring back over heat. When starts boiling, pour the cabbage cut into pieces along with the pasta and the carrot cut into round slices. Reduce to low heat and leave to cook about 15 minutes.
Turn off the heat and serve.
YOU MAY ALSO LIKE:
● Tomato soup with dogfish
● Red bean soup with pasta and chouriço
● Cod soup
● Creamy watercress and spinach soup
● Traditional dogfish soup
● Spinach soup with elbow pasta
● Pea puree soup
Red bean soup
This is one of those perfect meals for those cold winter days. This red bean soup is comforting, quite creamy and very tasty! Bon appetit!!!
(2 votes, 5.00 out of 5)
Ingredients
- 2 liters (8 cups) water
- 200 grams (7 ounces) red beans
- 1 small savoy cabbage (about 700 grams (1 1/2 pounds))
- 50 grams (1 3/4 ounces) elbow pasta
- 3 tablespoons olive oil
- 2 medium carrots
- Salt (to taste)
Directions
- Soak the beans overnight.
- Cook the red beans in a pressure cooker with two liters (8 cups) water about 20 minutes. When is cooked remove briefly from heat and grind everything with a hand blender.
- Pour the olive oil and the salt and bring back over heat. When starts boiling, pour the cabbage cut into pieces along with the pasta and the carrot cut into round slices. Reduce to low heat and leave to cook about 15 minutes.
- Turn off the heat and serve.
