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
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