Portuguese Bean and Cabbage Soup Recipe | 35-Min Meal
Why You Will Love This Recipe
Get ready to cozy up with a bowl of delicious portuguese bean soup! This easy caldo de feijão packs a punch of flavor without taking all day to make. With hearty savoy cabbage and pinto beans, it’s a satisfying meat-free meal that everyone will love. Whip it up tonight and watch your family dig in happily!
Tips for Success
• To enhance the flavor of your soup, sauté the minced garlic and carrots in olive oil for 2-3 minutes before adding the beans and cabbage. This will help caramelize the garlic and soften the carrots, adding depth to the soup.
• When adding the elbow macaroni, consider cooking it separately in salted water until al dente, then stir it into the soup just before serving. This prevents the pasta from becoming mushy and overcooked, preserving a pleasant texture.
• Avoid over-salting your soup initially; instead, add salt gradually while tasting. Canned beans often come with added salt, so it's best to adjust the seasoning at the end to prevent it from becoming too salty.
Frequently Asked Questions
What can I substitute for pinto beans in this recipe?
You can substitute pinto beans with black beans, kidney beans, or chickpeas. However, ensure that if you're using dried beans, they are well-cooked and can maintain the same consistency.
How can I store the leftover portuguese bean and cabbage soup?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For long-term storage, you can freeze the soup for up to 3 months. Just ensure to cool it completely before freezing.
What should I do if the soup is too thick?
If the soup is too thick, you can simply add more water or vegetable broth to reach your desired consistency. Bring it to a simmer again to ensure everything is heated through.
Recommended Drink Pairings
- Vinho Verde: This light and refreshing Portuguese wine complements the soup's flavors without overpowering them.
- Chardonnay: A medium-bodied Chardonnay provides a nice balance with its acidity, enhancing the richness of the beans.
- Sparkling Water: The effervescence cleanses the palate, making it a great non-alcoholic option to enjoy with the soup.
- Herbal Tea: A mild herbal tea, like chamomile, offers a soothing contrast to the hearty soup.
- Ginger Ale: The sweetness and spice of ginger ale can complement the savory elements of the dish nicely.
Ingredients
Equipment:
Directions
- In a large pot, combine the 500 g of cooked beans with their cooking water.
- Add the cabbage (cut into julienne/strips), the carrots (cut into half-moons), minced garlic, bay leaves, and the paprika.
- Add extra water if needed to cover the vegetables.
- Season with salt and a drizzle of olive oil. Bring to a boil over medium heat.
- Once the cabbage is nearly cooked, add the elbow macaroni and the finely chopped coriander.
- Simmer until the pasta is cooked and serve immediately.
Adapted from a recipe by: Receitas Faceis
Nutritional Facts (Per Serving)
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Reviews (4)
The cooking liquid on the beans, are we talking about the liquid that is in the canned beans??
Thanks
In Step 1, it is assuming you cooked the beans yourself, if you are using canned beans, yes use the liquid from the beans in the can, but, adjust and add more water to your liking as stated on Step 3.