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
Recipe
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!