How to make Sopa de Castanhas e Feijão

Why cooks start here

Sopa de Castanhas e Feijão is cooked the way Trás-os-Montes cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Sopa de Castanhas e Feijão hails from the rugged landscapes of Trás-os-Montes, where it finds its place on the table as a comforting staple during the colder months. It's a dish of substance, made with the kind of rustic simplicity that embodies the region's approach to cooking. Here, olive oil flows freely, and salt is measured with intuition, not spoons. This home-cooked version reflects how families in this northern part of Portugal have long nourished themselves, without ceremony or fuss. This soup combines earthy chestnuts and creamy white beans, with potatoes for subtle sweetness, enhanced by aromatic onion, garlic, and a hint of bay leaf. Olive oil adds a silky texture, while parsley offers a fresh, peppery finish.