Bean Soup with Panko Farofinha

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By

@cozinhadestemida

View in original language

(Português)

30 min(s)

6 servings

Ingredients

• 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

Recipe

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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