Bean Soup with Panko Farofinha
View in original language
Extra virgin olive oil
Chopped Yellow Pepper
Chopped red pepper
Cooked and seasoned beans
Panko Flour (or 1 stale and processed bread)
Minced Garlic Clove
Salt and Black Pepper
Short pasta noodles (conchinha type)
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!
Did you like this recipe?