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I’m Ed Costa, the original admin of the recipes group there, and I had been sharing recipes there daily since 2017. Unfortunately, I was removed and banned by the hacker, who is using a fake name — Mark Price — and is the one currently posting in the group.

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Posted on in Soup Recipes

White Bean with Tomato Soup Recipe

4 of 5 / with 3 ratings
Views: 15881
This delicious white bean with tomato and parsley soup recipe (receita de sopa de feijão branco com tomate e salsa), is easy to make and very tasty.

White Bean with Tomato Soup Recipe
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Preparation time 5 min
Cooking Time 35 min
Ready In 40 min
Level of DifficultyEasy
Servings4

Ingredients

1/4 cup of olive oil1 chopped onion2 cloves of garlic, minced3/4 lb of ripe tomatoes cut into pieces1 lb of cooked white beans1 bunch of parsley1/2 cup of tomato pulp/puree4 ounces of noodles pastaChopped parsley (to taste)2 liters of broth (taste of your choice)6 ounces of sliced bacon cut into stripsSalt (to taste)
1/4 cup of olive oil1 chopped onion2 cloves of garlic, minced3/4 lb of ripe tomatoes cut into pieces1 lb of cooked white beans1 bunch of parsley1/2 cup of tomato pulp/puree4 ounces of noodles pastaChopped parsley (to taste)2 liters of broth (taste of your choice)6 ounces of sliced bacon cut into stripsSalt (to taste)
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Preparation

  1. In a pan, add the olive oil, onion and garlic.
  2. Stir and let it sauté without browning.
  3. Add half of the beans, the tomato, the tomato pulp, the parsley bunch and the broth.
  4. Season with salt.
  5. Cover and cook for 20 minutes.
  6. Once the tomato is cooked, puree the soup.
  7. Than add the pasta and remaining beans.
  8. If the soup is too thick, add a little water.
  9. Let it cook for 15 minutes and stir from time to time to avoid it from sticking to the bottom.
  10. Meanwhile, fry the bacon in a frying pan.
  11. Stir and sauté until toasted.
  12. Once the pasta is cooked, remove the soup from the heat.
  13. Serve the soup with the toasted bacon on top and sprinkle it with the chopped parsley.
Recipe & Photo Credit:  Neuza Costa, saborintenso.com

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