Caldo verde
- Number of Servings: 8
Ingredients
1/4 cup olive oil1 large yellow onion diced1 medium size carrot, diced4 cloves garlic, minced8 cups blond chicken stock or shiitake vegetable stock2 cups diced Yukon Gold or waxy potatoes (such as White Rose) diced1 teaspoon herbes de Provence or dried thyme1 bunch kale (we prefer rainbow)1 can diced tomatoes (28 ounces), with their juice1 can (about 14 ounces) white beans such as cannellini, drained1/2 pound smoked pork sausage, such as chourico, chorizo (we use Sausages by Amylu - chicken chorizo), or kielbasa (optional), cut into 1/4 inch pieces.coarse (kosher) salt and freshly ground black pepper
serves 6 to 8
1) Heat the olive oil in a large, heavy pot over medium-low heat. Add the onion and carrots and cook until the vegetables soften, 5 to 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minutes.
2) Add the stock, potatoes, and herbes de Provence/dried thyme to the pot and bring to a boil over high heat. Reduce the heat to low and let simmer gently until the potatoes are partially cooked, about 15 minutes.
3) Meanwhile, rinse the kale and remove and discard the tough stems. If the kale leaves are flat, cut them crosswise into 1 inch wide ribbons. If the leaves are curly, tear them into bite-size pieces.
4) Add the kale, tomatoes, beans, and sausage, if using, to the soup and cook until the potatoes and kale are tender, 5 to 10 minutes.
5) If the soup is too thick, thin it with more stock or some water. Season the soup with salt and pepper to taste and serve hot. Any leftover soup can be refrigerated, covered, for up to 5 days.
Number of Servings: 8
Recipe submitted by SparkPeople user KA_JUN.
1) Heat the olive oil in a large, heavy pot over medium-low heat. Add the onion and carrots and cook until the vegetables soften, 5 to 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minutes.
2) Add the stock, potatoes, and herbes de Provence/dried thyme to the pot and bring to a boil over high heat. Reduce the heat to low and let simmer gently until the potatoes are partially cooked, about 15 minutes.
3) Meanwhile, rinse the kale and remove and discard the tough stems. If the kale leaves are flat, cut them crosswise into 1 inch wide ribbons. If the leaves are curly, tear them into bite-size pieces.
4) Add the kale, tomatoes, beans, and sausage, if using, to the soup and cook until the potatoes and kale are tender, 5 to 10 minutes.
5) If the soup is too thick, thin it with more stock or some water. Season the soup with salt and pepper to taste and serve hot. Any leftover soup can be refrigerated, covered, for up to 5 days.
Number of Servings: 8
Recipe submitted by SparkPeople user KA_JUN.
Nutritional Info Amount Per Serving
- Calories: 342.4
- Total Fat: 16.2 g
- Cholesterol: 20.4 mg
- Sodium: 773.8 mg
- Total Carbs: 104.9 g
- Dietary Fiber: 8.3 g
- Protein: 16.8 g
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