BEAN*****Portuguese Chorizo, Bean, Potato and Kale Soup (Caldo Verde)

By

Great for both - dinner or leftover for lunches

30/1/12 - Update - Made with sweet potatoes, flageolet and purple kale - still great

View complete recipe

  • 8

Ingredients

  • 250 PC mild or hot chorizo, sliced thinly on the diagonal (1 package)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 large carrot, diced
  • 12 - 16 ounces waxy potatoes, like Yukon Gold peeled, OR sweet potatoes, diced in 1/2" cubes
  • 1/2 cup navy, cannellini or flageolet beans, soaked overnight and drained
  • 1 15-oz can fire-roasted diced tomatoes
  • 1 litre chicken broth
  • 2 fresh or dried bay leaves
  • 1 large sprig fresh thyme
  • 1 sprig rosemary
  • 1/2 - 1 teaspoon smoked Spanish paprika (depending on how smoky the chorizo tastes already)
  • 1 parmesan rind, removed before serving
  • 6 cups kale, ribs removed, coarsely chopped (1 small head)
  • Coarse salt to taste
  • Freshly-ground black pepper to taste
  • 2 tbsp. red-wine vinegar or garlic red-wine vinegar

Preparation

Step 1

* *Soak* beans overnight.

* *Heat* 1 tsp. oil in a frying pan and *cook* chorizo until slightly crispy and fat is rendered. *Remove* to paper towels to drain. When cool, *refrigerate* until ready to finish soup.

* *Remove* all but 1 tbsp. chorizo drippings from pan and *add* remaining olive oil. *Saute* onions until soft, *adding* garlic for the last minute or so.

* *Tie* herbs in a leek leaf or a piece of cheesecloth for easy removal.

* *Meanwhile*, combine remaining ingredients except kale and salt in slow cooker. *Add* sauteed onions and garlic, *deglazing* the pan with a bit of chicken broth if necessary, *and* drained beans.

* *Cover* and cook on low all day, *stirring* once or twice. When you get home, *add* cooked chorizo, chopped kale and salt to taste.

* About half an hour before serving, *stir* in vinegar and mix well. *Taste* and adjust seasoning, if necessary.

*NUTRITION:*

Calories 223.6
Total Fat 6.9 g
Saturated Fat 1.7 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.5 g
Cholesterol 22.3 mg
Sodium 783.3 mg
Potassium 814.2 mg
Total Carbohydrate 26.3 g
Dietary Fiber 4.5 g
Sugars 3.9 g
Protein 14.5 g

View complete recipe