Caldo Verde

    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


    • 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