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Bean soup with vegetables and gluten-free noodles
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
10 min(s)
2 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Black beans cooked with broth4 cup
- Gluten-free fusilli noodles1 cup
- Pumpkin cut into small cubes1/2 cup
- Carrots, cut into small cubes1/2 cup
- Chayote cut into small cubes1/2 cup
- Small cauliflower florets1/2 cup
- Baroa potato, cut into small cubes1/2 cup
- Green seasoning to taste
- Sea salt to taste
- Chopped Onion1/2 cup
- Minced garlic1 dessert spoon
- Ground black pepper to taste
- Olive oil1 dessert spoon
- In a pan, heat the oil and sauté the onion and garlic.
- Add beans, salt, pepper and mix. Let it cook for 5 minutes.
- Add the baroa potato, after 5 minutes the carrot, chayote, pumpkin and pasta. Add hot water if necessary.
- When all the vegetables are cooked al dente, add the cauliflower and cook for another 2 minutes.
- Adjust the salt and finish with the green seasoning.
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