Sopa de feijãoPortuguese bean soup

• 300 g10.5 oz (1 1/2 cups dried) dried red beans (feijão encarnado), soaked overnight and cooked until tender, about 3 cups; or 2 cans (about 800 g / 28 oz) drained and rinsed
• 3 medium potatoes, peeled, cut in chunks
• 2 carrots, peeled, sliced
• 1 large onion, chopped
• 2 garlic cloves, peeled
• 1.5 L6 1/4 cups water, plus the bean cooking liquid if you have it
• 4 tbsp olive oil
• 250 g9 oz (about 4 cups, packed) couve galega, Lombardy cabbage or collard greens, ribs removed, leaves cut in thin strips
• 60 g2 oz (1/2 cup) small pasta (macarrão cotovelo or similar), optional
• 1 chouriço, optional, sliced to serve
• salt, to taste

Method

1. 1

   1. If starting from dried beans, drain the soaked beans, cover with fresh water and simmer for about 1 hour until soft. Keep the cooking liquid. Canned beans can go straight into the next step.

2. 2

   2. In a large pot, combine the potatoes, carrots, onion and garlic with the olive oil, the water and a little salt. Bring to a boil and cook for about 20 minutes, until the vegetables are very soft.

3. 3

   3. Add two-thirds of the beans and simmer for 5 minutes.

4. 4

   4. Blend the soup until smooth, with a hand blender or in batches in a blender, and return it to the pot.

5. 5

   5. Add the remaining whole beans and the pasta if using it, bring back to a boil and cook for 5 minutes.

6. 6

   6. Add the shredded cabbage and cook for about 7 minutes more, until it is tender but still green. Thin with water or bean liquid if the soup is too thick, and adjust the salt.

7. 7

   7. Serve hot, with slices of chouriço if you like, and bread.