Sopa de feijão com couve

Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.

About the recipe

Bean and kale soup is a hearty recipe, made to warm and nourish.

On many Portuguese tables, it appears as a robust starter or as a simple meal accompanied by bread.

Ingredients

• 2 cups cooked red or butter beans
• 2 diced potatoes
• 1 chopped onion
• 2 garlic cloves
• 1 carrot in slices
• 1 bunch of kale, thinly sliced
• 80 ml olive oil
• 1 bay leaf
• Salt and pepper

Method

1. Sauté the onion, garlic and bay leaf in olive oil.
2. Add potatoes, carrots and part of the beans.
3. Cover with bean cooking broth and cook until the potatoes soften.
4. Blend part of the soup to thicken.
5. Add the remaining beans and kale.
6. Cook a few more minutes and finish with olive oil.

Tips from Empório Portugal

• Beans cooked in their own broth give the soup more flavour.
• The soup should be creamy while still containing some whole beans.
• Be careful with the salt if you use already seasoned beans.

Possible substitutions in Brazil

• Carioca beans can be used in the Brazilian version.
• Collard greens are a good substitute for Portuguese kale.

Pairing

Rustic bread and a young red wine. Content intended for people over 18 years of age. Drink in moderation.