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.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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)
• 0 grated Parmesan cheese (optional for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, garlic, carrot, and celery to the pot. Sauté for 5-7 minutes or until the vegetables are softened.

Step 3

Stir in the smoked paprika, dried oregano, and bay leaf. Cook for another minute until fragrant.

Step 4

Add the canned diced tomatoes (with juices), kidney beans, chickpeas, and chicken or vegetable broth to the pot. Stir well to combine.

Step 5

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.

Step 6

Add the elbow macaroni to the pot and cook according to the package directions, usually 8-10 minutes, stirring occasionally to prevent sticking.

Step 7

Once the macaroni is tender, stir in the chopped kale or spinach. Simmer for an additional 2-3 minutes until the greens are wilted.

Step 8

Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.

Step 9

Ladle the soup into bowls, garnish with fresh parsley, and sprinkle with grated Parmesan cheese if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(3175.4g)

Amount per serving	% Daily Value*
Calories	2326.6

Total Fat 60.4g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 6.2g
Cholesterol 11.2mg	0%
Sodium 7867.8mg	0%
Total Carbohydrate 353.4g	0%
Dietary Fiber 69.6g	0%
Total Sugars 48.9g
Protein 104.7g	0%

Vitamin D 0IU	0%
Calcium 1029.6mg	0%
Iron 29.0mg	0%
Potassium 5246.5mg	0%

*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.

Source of Calories

Fat: 22.9%

Protein: 17.6%

Carbs: 59.5%