Caldo Verde

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Caldo Verde

Photo: Roberto Caruso

Next time you're looking for an easy, healthy and delicious soup, try this caldo verde recipe with kale and chorizo.


  • 2 tbsp olive oil
  • 2 medium onions , chopped
  • 3 medium Yukon Gold potatoes , peeled and diced
  • 6 cloves garlic , minced
  • 2 bay leaves
  • 1 lb kale , coarsely chopped
  • salt , to taste
  • black pepper , to taste
  • 1 can (14 oz./398 mL) navy beans
  • 1 can (14 oz./398 mL) diced tomatoes
  • 1 lb. dry chorizo , sliced crosswise into 1/4-in. pieces
  • 4 cups chicken broth
  • 1/4 cup chopped parsley


  • Heat oil in deep pot over medium. Add onions and cook for 5 min until caramelized. Add potatoes and garlic,
    cover and cook 5 min, stirring occasionally.
  • Add bay leaves and kale to the pot and cover for 2 min to wilt greens. Add salt and pepper and stir in beans, tomatoes, chorizo and broth. Bring soup to a boil and reduce heat to a simmer until potatoes are tender.
  • Stir in parsley and serve with warm crusty bread, such as a Portuguese corn bread or sourdough boule.

Makes: About 6 cups