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Portuguese Recipe: Sopa de Feijao Verde (String Bean Soup)

Cooking 15 min Preparation 10 min 4-6 easy
Recipe type: Soup Cuisine: Portuguese

Portuguese Recipe: Sopa de Feijao Verde (String Bean Soup)

There are many wonderful things to say about Portugal, but one of the most astounding characteristics is its lush virile landscape. No matter where you turn, the land seems to have a mind of its own. Through every crack and crevice, new shoots burst forth to cover every nook and cranny within sight. It’s astounding to watch, if not awe-inspiring. And green-beans are just one of the many edible varieties that have snaked its way into your meal. 

Why soup? you ask. Easy, it’s a fast and efficient way of consuming your veggies in Portugal. Whether you need clean out your refrigerator, or try sneaky new ways of getting your little ones to amp up their vitamin intake, soups are obligatory at every meal. And though odd in the beginning, you’ll soon become an addict. Portuguese soups are absolutely phenomenal. 



  1. Add diced carrot, zucchini, tomato and leeks to a large pot with water and salt (to taste).
  2. Boil and when all is cooked, reduce heat and puree.
  3. Add the string beans (cut diagonally about three times, like penne pasta) and cook in low heat for about 10 minutes.
  4. Add a couple of strings of olive oil and torn mint, or if you can find the Segurelha herb (savory), add that instead.
  5. NOTE: For an even heartier version, boil some elbow pasta on the side and add to the bottom of the bowl before ladling in the soup.