1 1/2 cups mulatinho beans (150 g)
10 cups water (2.4 liters)
4 cloves garlic, minced
2 tablespoons olive oil
3 slices bacon (45 g), diced
1 1/2 teaspoons salt
1/4 teaspoon black pepper
4 sprigs of rosemary
1 cup macaroni quadratini (125 g)
1 1/2 cups mulatinho beans (150 g)
10 cups water (2.4 liters)
4 cloves garlic, minced
2 tablespoons olive oil
3 slices bacon (45 g), diced
1 1/2 teaspoons salt
1/4 teaspoon black pepper
4 sprigs of rosemary
1 cup macaroni quadratini (125 g)
In a large pot, combine the beans, cover with 1 1/2 liters of water, and let it soak for at least one day
Drain
Transfer to a pressure cooker, add 2 1/2 liters of water, bring to a boil, then reduce heat and simmer (about 30 minutes)
Place the pot under running water to release all steam
Strain into a colander and reserve the beans and broth
In the same pot, combine garlic, olive oil, and bacon
Cook over medium heat, stirring occasionally with a wooden spoon, until the bacon is well browned (about 4 minutes)
Add the reserved broth, salt, black pepper, and rosemary
Bring to a boil, then simmer for about 5 minutes
Add macaroni, stir, and cook, stirring occasionally, until it's tender (about 15 minutes)
In a blender, blend the reserved beans with 1 cup of water (240 ml) to obtain a smooth mixture
Pour into the pot with the macaroni, mix well, and let it warm through (about 5 minutes)
Transfer to a soup bowl and serve immediately
Calorie count: 220 per serving.
