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Minestrone Brazilian-Style

Denise Browning
Grab a loaf of crusty bread and dig into a bowl of this minestrone soup with delicious Brazilian flair.
Course Main, Soup
Cuisine Italian and Brazilian Fusion
Servings 4 servings


  • 4-5 strips of thick sliced smoked bacon chopped
  • ½ large yellow or white onion chopped
  • ? cup diced carrots if using baby carrots, simply slice them into rounds
  • ? cup diced celery
  • 1 26.5 oz/751 g can of black beans (or homemade black bean leftovers)
  • 4 cups beef stock
  • 1 cup canned tomatoes and their juice
  • Salt and pepper to taste
  • 1 cup mezzi rigatoni pasta or any other small pasta of your choice such as macaroni or pasta shells
  • 1 bay leaf
  • Chopped cilantro or parsley optional


  • 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. Enjoy!


To make a vegetarian version of this Brazilian minestrone soup, omit bacon and add 2 to 3 Tablespoons of olive oil to the recipe in order to sauté vegetables. If desired, other vegetables can be added to this soup such as ? cup of chopped potatoes, pumpkin, or butternut squash.