portuguese bean soup recipe
The Best portuguese bean soup recipe
The beans are the star here, slow-cooked until they’re soft and plump, and the broth is so rich it practically melts on your tongue. It’s a great way to use up whatever veggies you have on hand—carrots, celery, onions—without feeling like you’re making something too complicated. Plus, it’s a great way to get more fiber and plant-based protein into your diet without sacrificing taste. Whether you’re serving it as a cozy weeknight dinner or a crowd-pleasing meal for a family gathering, it’s always a hit. And the best part? It’s budget-friendly, too, so you can make a big pot and enjoy it for days.
Portuguese White Bean Soup (Feijoada Branca)
A comforting, creamy soup made with tender white beans, aromatic vegetables, and a touch of saffron for warmth. Perfect for chilly evenings.
🥘Ingredients
- 2 cups dried white beans (cannellini or navy)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 small carrot, diced
- 1 small celery stalk, diced
- 1 bay leaf
- 1 tsp dried thyme
- 1 cup vegetable broth
- 1 cup canned crushed tomatoes
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1/2 cup grated Parmesan cheese (optional)
- 1/4 cup fresh parsley, chopped
- 1 pinch saffron threads (soaked in 2 tbsp warm water)
👨🍳Directions
-
1
Rinse the beans thoroughly under cold water to remove any debris. Place them in a pot and cover with fresh cold water by at least an inch. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until the beans are tender but not mushy. -
2
While the beans cook, heat a large skillet over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5–7 minutes until softened. Stir in the crushed tomatoes, thyme, bay leaf, and vegetable broth. Simmer for 10 minutes. -
3
Once the beans are cooked, drain any excess water and return them to the pot. Stir in the soaked saffron threads and the creamy sauce ingredients. Simmer for another 10 minutes, stirring occasionally, until the soup thickens slightly. -
4
Remove the bay leaf. Adjust seasoning with salt and pepper if needed. Stir in the fresh parsley just before serving. Serve warm with crusty bread.
🔧Equipment
- Large pot
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Portuguese White Bean Soup (Feijoada Branca) Works
❓ Frequently Asked Questions About Portuguese White Bean Soup (Feijoada Branca)
How can I adjust the spice level in this Portuguese bean soup?
Use your preferred mild-to-medium heat spices like garlic, onion, or a pinch of cayenne pepper to control the spice. If you prefer it less spicy, reduce the amount of chili peppers or omit them entirely. Traditional versions often use a mix of mild and subtle heat, so you can always start with fewer and add more as needed.
Can I make this soup ahead of time and reheat it?
Yes, this soup tastes even better the next day as flavors meld. Store it in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, gently warm it over low heat, stirring occasionally, and add a splash of broth if it’s too thick.
What’s the best way to handle the beans if I don’t have dried ones?
Canned white beans (like cannellini or great northern) work perfectly—just drain and rinse them before adding them to the pot. If you use canned beans, reduce the cooking time by about 15 minutes to avoid overcooking.
How do I ensure the soup is creamy without using cream?
For a velvety texture, blend a portion of the soup with a splash of broth or water until smooth, then stir it back in. Alternatively, simmer the soup with a small amount of coconut milk or a splash of heavy cream (if you prefer) for a richer mouthfeel.
What’s the trick to getting perfectly tender vegetables?
Start by softening the root vegetables (like carrots and potatoes) in the initial sautéing step, then add the harder veggies (like celery and onions) later. Cooking them in stages ensures everything reaches the right doneness without overcooking.
