Caldo Gallego - Spanish White Bean Soup

Ingredients

Olive oil

2 tablespoons

Cured pork (chorizo or bacon)

200g, diced

Onion

1 large, finely chopped

Garlic

3 cloves, minced

White beans

1 cup, soaked overnight

Potatoes

2 large, diced

Paprika

1 tablespoon

Chicken broth

4 cups

Water

2 cups

Greens (kale, collard greens, or turnip greens)

2 cups, chopped

Salt

to taste

Pepper

to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced cured pork and cook until it turns crispy and releases its fat.
3. Add the onion and garlic to the pot and sauté until the onion becomes translucent and the garlic is fragrant.
4. Stir in the soaked white beans, diced potatoes, and paprika. Mix well to coat the ingredients in the flavorful oil.
5. Pour in the chicken broth and water. Increase the heat to bring the mixture to a boil.
6. Once boiling, reduce the heat to low and let the soup simmer for 45 minutes, or until the beans and potatoes are tender.
7. Add the chopped greens and continue to cook for an additional 10 minutes, until the greens are wilted and tender.
8. Season the soup with salt and pepper to taste. Stir well to distribute the seasonings.
9. Serve the Caldo Gallego hot, garnished with a sprinkle of paprika or some extra greens. Enjoy the comforting taste of traditional Spanish cuisine!