Grab a loaf of crusty bread and dig into a bowl of this minestrone soup with delicious Brazilian flair.
Fall has really arrived in Texas, with temperatures getting lower and lower. Along with the cool weather comes the need for some warm, comforting dishes, including this quick and hearty Black Bean, Pasta, Bacon, and Vegetable Soup — which I call Brazilian Minestrone. If you have ever tasted a classic minestrone, I know you will become a fan of our soup.
Minestrone means “a big soup”… or a thick soup of Italian origin made with beans, pasta or rice, and vegetables such as onions, celery, carrots, and tomatoes. 
Ours contains basically the same ingredients, but with a few variations. White beans have been replaced by black beans, a popular ingredient in Brazilian cuisine… and I have also added bacon to the soup (just as one would find in a feijoada).
Although this type of soup is known as ‘sopa de feijão com macarrão e verduras’ (black bean soup with pasta and vegetables), it is actually a variant of the Italian minestrone. I can only imagine that this must be due to the influence of Italian immigration in Southern Brazil.
I remember my mother used to make hers by pureeing either pinto bean or black bean leftovers in the blender and then cooking them with angel hair pasta — and oh how I used to love its comforting flavor. But there is more than one version of black bean soup in Brazil. Most of them are made with pinto beans or black beans (pureed or not), a pasta of one’s choice, and other optional ingredients such as bacon, beef or sausage, and a variety of different vegetables.
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Minestrone Brazilian-Style
- Total Time: 30 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Hearty minestrone soup gets a Brazilian twist with smoky bacon and black beans. Perfect for a cozy weeknight meal.
Ingredients
- 4-5 strips thick sliced smoked bacon
- 1/2 cup (118 ml) large yellow or white onion
- 1/4 cup (59 ml) diced carrots
- 1/4 cup (59 ml) diced celery
- 1 lbs (751 g) can of black beans
- 4 cups (946 ml) beef stock
- 1 cups (237 ml) canned tomatoes and their juice
- Salt and pepper
- 1 cups (237 ml) mezzi rigatoni pasta
- 1 bay leaf
- Chopped cilantro or parsley
Instructions
- In a medium to large non-stick saucepan, cook the chopped bacon over medium heat for about 5 minutes, stirring occasionally.
- Add the onions and sweat them for about 3 to 5 minutes in the bacon fat.
- Add the carrots and celery and cook over medium-low heat, stirring occasionally, for 3 to 5 minutes.
- Add the beans, beef stock, tomatoes and their juice, salt and pepper to taste, pasta, and bay leaf.
- Bring to a boil over medium-high heat; then cover, reduce heat to medium-low, and simmer for about 10 to 12 minutes (or until pasta is cooked).
- Remove bay leaf and adjust the salt and pepper if necessary.
- Serve hot, sprinkled with chopped cilantro/parsley (if desired) and accompanied by bread.
Notes
- For a richer flavor, use bone-in bacon and simmer the soup for a longer time to extract more collagen.
- If you don’t have beef stock, substitute chicken broth or vegetable broth for a lighter flavor.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Brazilian-Italian Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 700
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 10
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
Can I substitute black beans with another type of bean in this Brazilian-style minestrone?
Yes, you can substitute black beans with pinto beans, but keep in mind that the flavor profile will change slightly.
What type of pasta works best for this Brazilian minestrone?
Angel hair pasta is a great choice, but you can also use small pasta shapes like ditalini or elbow macaroni for a similar texture.
Is the bacon essential for the flavor of the soup?
While the bacon adds a rich, smoky flavor reminiscent of feijoada, you can omit it for a vegetarian version, though the taste will be different.
