Sopa de Feijao – White Bean Soup

Portuguese White Bean Soup with Pasta


8 cups water

2 cups vegetable, chicken, or beef broth

1 large chopped onion

1 large chopped carrot

1 large potato cut into cubes

2 cloves garlic

1 bay leaf

1 tbsp salt

1 tsp black pepper

1/4 cup olive oil

4 to 6 oz of Elbow Macaroni

1 can Progresso white beans

1 cup finely chopped Savoy Cabbage


Place all ingredients except the macaroni, beans and cabbage in a large stock pot. Cook on med-high for 20 minutes. Remove from heat, remove bay leaf, and puree the soup with an immersion blender to your desired consistancy.

Place soup back on stove and let it simmer for about 5 minutes and bring to a boil.

Add the macaroni, cabbage, and beans and let soup cook for 10 – 15  minutes. Season with more salt and pepper to taste.

Continue cooking until the cabbage is tender. (Remove from heat so the pasta doesn’t overcook). If you like a thick soup mash some of the beans and let the soup simmer on low for a few minutes. The soup will become thicker.

Serve soup with a drizzle of extra virgin olive oil and crushed pepper.

Great with Pão de Milho – Portuguese Corn Bread. Click here for the recipe. Enjoy!

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