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.