Caldo Gallego (Galician White Bean and Greens Soup)

Ingredients

• •2 cans (19 oz / 540 ml each) canned white kidney beans (cannellini), drained and rinsed
• •4 oz (115 g) Spanish dry-cured chorizo, sliced
• •4 oz (115 g) smoked ham hock or 4 oz smoked ham, diced
• •4 cups curly kale or savoy cabbage, stems removed and roughly chopped
• •1 medium yellow onion, diced
• •3 garlic cloves, minced
• •2 medium yellow potato, peeled and diced
• •5 cups chicken broth
• •1 tsp smoked paprika
• •1 tbsp olive oil
• •to taste salt and black pepper

Directions

1. 1Heat olive oil in a large pot over medium heat; sauté onion for 4 minutes until softened, then add garlic and chorizo and cook 2 minutes until chorizo starts to release its oil.
2. 2Add smoked paprika and stir for 30 seconds.
3. 3Pour in chicken broth and add diced potatoes and smoked ham; bring to a boil.
4. 4Reduce heat and simmer for 12 minutes until potatoes are just tender.
5. 5Add beans and kale, stir to submerge, and simmer another 8 minutes until kale is tender and beans are heated through.
6. 6Using the back of a spoon or a ladle, lightly mash some of the beans and potatoes against the pot wall to thicken the broth.
7. 7Season with salt and black pepper, ladle into bowls, and serve with crusty bread.

💡 A smoked ham hock adds wonderful body to the broth — look for it in the meat section; if unavailable, diced smoked ham or smoked back bacon gives great results. Lacinato (dinosaur) kale or collard greens can replace curly kale.

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