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Bean Soup with Panko Farofinha

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Bean Soup with Panko Farofinha

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Tempo de preparo

30 min(s)


6 servings


  • Extra virgin olive oil | 40 g
  • Chopped Onion | 200 g
  • Chopped Carrots | 100 g
  • Chopped Yellow Pepper | 25 g
  • Chopped red pepper | 25 g
  • Sliced leek | 60 g
  • Cooked and seasoned beans | 1.1/2 cup
  • Water | 3 cup
  • Panko Flour (or 1 stale and processed bread) | 25 g
  • Dried Basil | 1 teaspoon
  • Minced Garlic Clove | 1 unit(s)
  • Pepper flakes | 1/4 teaspoon
  • Salt and Black Pepper |  to taste
  • Short pasta noodles (conchinha type) | 3/4 cup


  1. Sauté the onion in 20 g of oil with a pinch of salt until glazed.
  2. Then add the carrots, peppers and leek and let it cook for about 5 minutes, stirring occasionally.
  3. Add the beans and 1 cup of water. Mix and add the thyme.
  4. Transfer the contents to a blender and blend for about 1 minute.
  5. Return everything to the pan, add the rest of the water, mix and bring to a boil.
  6. Season with salt, pepper and add the pasta. Let it cook for 10 minutes and turn off.
  7. 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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