From 1 yearLunch and dinnerUnder review by our nutritionist
Bean soup with little pasta and vegetables
The most Brazilian dinner there is, made with beans left over from lunch. Beans with a dark leafy green are an iron-rich pair, and the little pasta makes the soup fun to scoop with a spoon.
- Difficulty
- 3 out of 5
- Ingredients
- 1 out of 5
- Time
- 2 out of 5, 25 min25 min
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Makes 3 servings Freezer-friendly Contains: wheat
Ingredients
- ½ cup cooked beans with their broth (pinto or black beans), set aside before salting
- 1 cup water
- ¼ cup small pasta (anelletti, ditalini or alphabet)
- ½ carrot, finely diced
- 1 collard green leaf (or kale), cut into very thin strips
- 1 clove garlic, crushed, and 1 drizzle of olive oil
How to make
- 1Mash the beans with a fork (or blend just the broth) so the soup turns creamy.
- 2Lightly brown the garlic in the olive oil, add the beans, water and carrot. Simmer about 8 minutes.
- 3Add the pasta and cook until soft, stirring now and then (about 8 minutes).
- 4In the last 2 minutes, add the collard greens. If it gets too thick, add more water. Let it cool to lukewarm.
Tips
- Unsalted beans: set aside the baby's portion before seasoning the family's beans, and no sausage, bacon or bouillon cubes.
- Texture (1 to 2 years): mashed beans and soft little pieces your toddler eats with a spoon.
- Thin greens: cut them into very thin, short strips so they don't wrap around in the mouth.
- Easy swap: pasta for rice, and collard greens for spinach or chayote.
- Storage: freeze without the pasta for up to 1 month. In the fridge, up to 2 days.