Bean and Pasta Soup

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 tablespoons Brazilian Sofrito (or 4-6 cloves of garlic, minced)
• 4 cups of leftover/cooked beans with liquid **see notes (or 3x 15oz cans, with liquid)
• 6 cups of water
• 2 cups short pasta, uncooked
• 3 thyme sprigs
• salt and pepper to taste
• 1 cup of breadcrumbs
• 2 tablespoons of olive oil
• 1 tablespoon of Brazilian Sofrito (or 3 cloves or garlic, minced)
• red pepper flakes to taste
• salt and pepper to taste
• zest of 1 lime
• 2 sprigs of thyme

Instructions

1. 1

   --- To Make the Soup ---

2. 2

   In a medium pan, heat up 1-2 Tbsps of olive oil.

3. 3

   Then, add in the onion and saute until transparent, 2-3 minutes.

4. 4

   Add in the sofrito and saute until fragrant, about 2 minutes.

5. 5

   Add in the beans, and let it cook 2-3 minutes, then, add the water, and salt and pepper to taste. Bring to a gentle boil, boil a few minutes and turn off the heat.

6. 6

   Blend the soup until creamy with a blender, or immersion blender. Pour the soup back into the pot.

7. 7

   Then add the thyme sprigs and the pasta, and let it cook until the pasta cooks through.

8. 8

   While the pasta is cooking, make the breadcrumb topping.

9. 9

   In a medium/large skillet heat up the olive oil.

10. 10

    Add in the Brazilian sofrito, and saute until fragrant.

11. 11

    Next, add in the breadcrumbs, the pepper flakes, and let it toast gently in the pan.

12. 12

    When the breadcrumbs are lightly toasted, season with salt and pepper, add in the thyme and the lime zest. Toss to combine and turn off the heat.

13. 13

    Serve the soup in bowls, with a drizzle of olive oil, breadcrumbs topping on top, and a lime wedge.