Caldo Gallego with a Twist

Ingredients

• 2 cups (400g) dried white beans, soaked overnight 2 cups (400g) dried white beans, soaked overnight
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 turnips, peeled and diced 2 turnips, peeled and diced
• 1 bunch of kale or collard greens, stems removed and leaves chopped 1 bunch of kale or collard greens, stems removed and leaves chopped
• 8 ounces (225g) smoky chorizo, sliced 8 ounces (225g) smoky chorizo, sliced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 20g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked white beans.
2. 2.
   In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the sliced chorizo to the pot and cook until it releases its oils and becomes slightly crispy.
4. 4.
   Add the soaked white beans, potatoes, turnips, bay leaves, and paprika to the pot. Stir well to combine.
5. 5.
   Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beans are tender.
6. 6.
   Once the beans are cooked, add the chopped kale or collard greens to the pot. Cook for an additional 10 minutes until the greens are wilted and tender.
7. 7.
   Season the soup with salt and pepper to taste.
8. 8.
   Serve the Caldo Gallego hot, garnished with a drizzle of olive oil and accompanied by crusty bread.

Treat your ingredients with care...

• Chorizo — Look for smoky Spanish chorizo for an authentic flavor. If unavailable, you can substitute with smoked paprika and cooked chicken sausage.

Tips & Tricks

• For a vegetarian version, omit the chorizo and use smoked paprika for a smoky flavor.
• Adjust the thickness of the soup by adding more broth if desired.
• The soup tastes even better the next day as the flavors meld together, so consider making it in advance.

Serving advice

Serve the Caldo Gallego as a main course with crusty bread on the side. It can also be served as a starter or a comforting lunch option.

Presentation advice

Garnish the soup with a drizzle of olive oil and a sprinkle of fresh parsley or chopped chives for a pop of color.