To Make the Soup

• In a medium pan, heat up 1-2 Tbsps of olive oil.
• Then, add in the onion and saute until transparent, 2-3 minutes.
• Add in the sofrito and saute until fragrant, about 2 minutes.
• Add in the beans, and let it cook 2-3 minutes, then, add the water, and salt and pepper to taste. Bring to a gentle boil, boil a few minutes and turn off the heat.
• Blend the soup until creamy with a blender, or immersion blender. Pour the soup back into the pot.
• Then add the thyme sprigs and the pasta, and let it cook until the pasta cooks through.
• While the pasta is cooking, make the breadcrumb topping.
• In a medium/large skillet heat up the olive oil.
• Add in the Brazilian sofrito, and saute until fragrant.
• Next, add in the breadcrumbs, the pepper flakes, and let it toast gently in the pan.
• When the breadcrumbs are lightly toasted, season with salt and pepper, add in the thyme and the lime zest. Toss to combine and turn off the heat.
• Serve the soup in bowls, with a drizzle of olive oil, breadcrumbs topping on top, and a lime wedge.

Bom Apetite!