Author Notes
Red bean, cabbage and macaroni soup is a rather typical Portuguese soup but I made some twists. This is a substancial soup that can perfectly be a main course. —Paula | my common table
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Ingredients
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3 tablespoons
tablespoons virgin olive oil
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1
large onion (250g), diced
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1
turnip (250g), diced
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1
large carrot (150g), sliced
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1 teaspoon
ground cumin
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260 grams
(1 small can) cooked red beans
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200 grams
kale, cut into julienne
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250 grams
fresh ham tortellini
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Sea salt and freshly ground black pepper, to taste
Directions
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In a pan, heat the olive oil and add the onion, turnip and carrot. Season with a pinch of salt and sauté for 10 minutes on medium heat, stirring occasionally.
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Add the cumin and 1 liter of water, cover and, when boiling, cook for 20 minutes in medium-low heat.
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Cook the tortellini in salted water, according to the package directions.
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When the vegetables are cooked, add half the beans and puree using the hand blender. Add the rest of the beans and kale and cook for 6 minutes.
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Taste and adjust the salt if needed and season with freshly ground black pepper. Add the cooked tortellinis and serve hot.
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