Portuguese white bean soup

Portuguese White Bean Soup Add a little less broth and you’ll have Portuguese White Beans. Love, love, love this soup. Add greens, spinach, kale, swiss chard or turnip greens for a more complete meal. Chop these pretty fine to speed the cooking. This is just the perfect soup for our rainy days. If you’re looking for a sweeter (and I mean sweet!) Portuguese White Bean Recipe try this. Recipe 3/4 Pound uncooked Northern white beans-pick out pebbles, rinse & drain, soak in water (2 inches of…

Portuguese Bean Soup is a hearty entrée worthy soup that will feed a crowd (or you can freeze half). With delicate Navy beens, Portuguese Chouriço and velvety pasta, this will be a family favorite in no time! Please share!

I used Portuguese sausage to make this chouriço and white bean soup, and it was a hit! It’s a comforting meal as nights get cooler and darker.

This Heart-Warming Spanish Bean Soup is packed with flavors, super easy to make and will fill your body with so much goodness. Vegan.

Portuguese Bean Soup is a hearty entrée worthy soup that will feed a crowd (or you can freeze half). With delicate Navy beens, Portuguese Chouriço and velvety pasta, this will be a family favorite in no time! Please share!

New York restaurant recipe for vegetarian soup.

It’s getting warmer here in Barcelona, but I don’t care! When I want my soup, I’ve gotta have my soup! And in this case I wanted THIS soup: hearty, thick, tasty. I saw my dry whit…

Tuscan White Bean Soup - There's something magical about the way certain dishes can transport you to another place. For me, Tuscan White Bean Soup does exactly that. Every time I simmer a pot of this hearty, flavorful soup, I’m whisked away to a small, rustic kitchen in the heart of Tuscany. The scent of

This simple, vegan and creamy white bean soup tastes and smells amazing. Plus, it's ready in 25 minutes and costs $1 per serving!

For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. —Annette Palermo, Beach Haven, New Jersey