📝 About This Recipe
Deeply rooted in the culinary traditions of Minas Gerais and Southern Brazil, Minestra is a soul-warming, thick soup that transforms humble beans and pasta into a gourmet embrace. This dish celebrates the 'comida caseira' (home-cooked) style, utilizing a rich, blended bean base infused with smoky bacon and aromatic garlic. It is the perfect marriage of creamy textures and hearty flavors, offering a nostalgic taste of Brazilian countryside hospitality in every spoonful.
🥗 Ingredients
The Bean Base
- 4 cups Cooked Carioca or Pinto beans (with their cooking liquid)
- 2 cups Beef or Vegetable broth (low sodium)
- 1 cup Water (adjust for desired thickness)
Sauté & Aromatics
- 150 grams Bacon (diced into small cubes)
- 1 cup Smoked Calabresa sausage or Chorizo (finely diced)
- 1 tablespoon Extra virgin olive oil
- 1 large Yellow onion (finely minced)
- 4 large Garlic cloves (minced or pressed)
- 2 pieces Bay leaves (dried)
The Heart of the Soup
- 1.5 cups Short pasta (Tubetti, Elbow, or Broken Spaghetti) (uncooked)
- 1 medium Carrot (finely diced)
- 2 cups Collard greens (sliced into very thin ribbons (chiffonade))
Seasoning & Garnish
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Smoked paprika
- 1/2 cup Fresh parsley and scallions (Cheiro-verde) (finely chopped)
- 1/4 cup Parmesan cheese (freshly grated for serving)
👨🍳 Instructions
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1
Place 3 cups of the cooked beans (with their liquid) into a blender. Add the broth and blend until completely smooth. Keep the remaining 1 cup of whole beans aside to provide texture later.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced bacon and fry until the fat has rendered and the bacon is golden and crispy.
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3
Add the diced Calabresa sausage to the pot with the bacon. Sauté for 3-4 minutes until the sausage is browned and fragrant.
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4
Stir in the minced onion and diced carrots. Cook for 5 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.
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5
Add the minced garlic, bay leaves, and smoked paprika. Sauté for just 1 minute until the garlic is fragrant, being careful not to let it burn.
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6
Pour the blended bean mixture into the pot. Add the reserved 1 cup of whole beans and the additional cup of water. Stir well to combine all the flavors.
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7
Bring the mixture to a gentle boil. Once boiling, add the dry pasta and a pinch of salt. Note: The beans contain salt, so season conservatively at this stage.
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8
Reduce the heat to medium-low. Simmer, stirring frequently to prevent the pasta from sticking to the bottom of the pot, for about 8-10 minutes (or until the pasta is al dente).
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9
As the pasta cooks, it will absorb liquid and the soup will thicken significantly. If it becomes too thick, add a splash more hot water or broth to reach your desired 'minestra' consistency.
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10
Stir in the thinly sliced collard greens. These only need about 2 minutes to wilt into the hot soup, maintaining their vibrant green color.
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11
Taste the soup and adjust the salt and black pepper. Remove the bay leaves.
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12
Turn off the heat and stir in half of the fresh parsley and scallions. Let the soup rest for 5 minutes before serving to allow the flavors to meld perfectly.
💡 Chef's Tips
For the most authentic flavor, use beans cooked from scratch with garlic and bay leaf rather than canned. Always stir the soup frequently once the pasta is added; the starch from the beans and pasta makes it prone to scorching. If reheating leftovers, you will need to add more water or broth as the pasta will continue to absorb liquid overnight. You can substitute collard greens with kale or spinach if necessary, but collards provide the most traditional Brazilian finish. For a vegetarian version, omit the bacon and sausage and use smoked sea salt or liquid smoke to replicate the depth of flavor.
🍽️ Serving Suggestions
Serve in deep ceramic bowls with a generous drizzle of high-quality extra virgin olive oil. Pair with thick slices of crusty toasted sourdough or Brazilian 'Pão de Sal' for dipping. Top with a sprinkle of freshly grated Parmesan cheese and the remaining fresh herbs. Accompany with a side of 'Pimenta' (Brazilian hot malagueta pepper oil) for those who enjoy a spicy kick. A glass of medium-bodied red wine, like a Merlot or Malbec, complements the earthy bean flavors beautifully.