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Bean Soup with Panko Farofinha
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
6 servings
Larissa Barbosa
@cozinhadestemida- Ingredients
- Recipe
- Extra virgin olive oil40 g
- Chopped Onion200 g
- Chopped Carrots100 g
- Chopped Yellow Pepper25 g
- Chopped red pepper25 g
- Sliced leek60 g
- Cooked and seasoned beans1.1/2 cup
- Water3 cup
- Panko Flour (or 1 stale and processed bread)25 g
- Dried Basil1 teaspoon
- Minced Garlic Clove1 unit(s)
- Pepper flakes1/4 teaspoon
- Salt and Black Pepper to taste
- Short pasta noodles (conchinha type)3/4 cup
- Sauté the onion in 20 g of oil with a pinch of salt until glazed.
- Then add the carrots, peppers and leek and let it cook for about 5 minutes, stirring occasionally.
- Add the beans and 1 cup of water. Mix and add the thyme.
- Transfer the contents to a blender and blend for about 1 minute.
- Return everything to the pan, add the rest of the water, mix and bring to a boil.
- Season with salt, pepper and add the pasta. Let it cook for 10 minutes and turn off.
- For the farofinha, place the remaining oil, Panko, basil and garlic in a frying pan. Mix and bring to medium-low heat and when it starts to brown, add the pepperoni and adjust the salt. Serve over soup and enjoy!
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