Portuguese Macaroni Bean Soup
Warm up with a hearty and flavorful bowl of Portuguese Macaroni Bean Soup, a true comfort food classic brimming with wholesome ingredients and bold Mediterranean-inspired flavors. This one-pot wonder combines tender elbow macaroni, protein-packed kidney beans and chickpeas, and vibrant kale or spinach in a rich, aromatic broth seasoned with smoked paprika, oregano, and a hint of bay leaf. Diced vegetables like carrots, celery, and onion create the perfect base, while canned tomatoes and a splash of olive oil bring a touch of rustic charm. Ready in just 50 minutes, this easy-to-make soup is perfect for weeknight dinners or meal prep. Serve it hot, garnished with fresh parsley and Parmesan cheese for an irresistible, soul-warming dish the whole family will love. Whether you're searching for healthy comfort food or a hearty vegetarian alternative, this soup is sure to satisfy.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 14.5 ounces canned diced tomatoes
- 1.5 cups cooked kidney beans (or canned, rinsed and drained)
- 1.5 cups chickpeas (or canned, rinsed and drained)
- 6 cups chicken or vegetable broth
- 1.5 cups uncooked elbow macaroni
- 2 cups chopped kale (or spinach)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- grated Parmesan cheese (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, carrot, and celery to the pot. Sauté for 5-7 minutes or until the vegetables are softened.
Stir in the smoked paprika, dried oregano, and bay leaf. Cook for another minute until fragrant.
Add the canned diced tomatoes (with juices), kidney beans, chickpeas, and chicken or vegetable broth to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15 minutes to allow the flavors to meld.
Add the elbow macaroni to the pot and cook according to the package directions, usually 8-10 minutes, stirring occasionally to prevent sticking.
Once the macaroni is tender, stir in the chopped kale or spinach. Simmer for an additional 2-3 minutes until the greens are wilted.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with fresh parsley, and sprinkle with grated Parmesan cheese if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 7868 mg | 342% | |
| Total Carbohydrate | 353.4 g | 129% | |
| Dietary Fiber | 69.6 g | 249% | |
| Total Sugars | 48.9 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1030 mg | 79% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 5246 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
