White Bean Caldo Verde Recipes

CALDO VERDE (PORTUGUESE GREEN SOUP)

Caldo Verde (Portuguese Green Soup) image

This soup is a Portuguese favorite of mine. It is a creamy soup with the wonderful use of kale, giving it the green soup look. Enjoy it with a thick slice from your favorite loaf of bread!

Provided by SANDRA5

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 ounces linguica sausage, thinly sliced
2 ½ teaspoons salt
ground black pepper to taste
1 pound kale, rinsed and julienned

Steps:

In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

Nutrition Facts : Calories 401.8 calories, Carbohydrate 45.2 g, Cholesterol 24.6 mg, Fat 20.2 g, Fiber 5.2 g, Protein 11.7 g, SaturatedFat 5.4 g, Sodium 1352 mg, Sugar 3.4 g

WHITE BEAN CALDO VERDE

White Bean Caldo Verde image

This recipe is modified from the cookbook, Forks Over Knives. My family likes a bit of hot sauce added, but we add to individual bowls because daughter doesn't tolerate the spiciness. Some substitutions I have used include using prepared and packaged baby kale instead of a full head of kale, using more potatoes to use them up (may need to increase stock), and using olive oil to sauté the onions. The recipe below is from the cookbook.

Provided by mayandrifter

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 large yellow onion, peeled and diced
6 garlic cloves, peeled and minced
4 cups low sodium vegetable broth
2 large russet potatoes, peeled and diced
1 large bunch kale, ribs removed, chopped
one 15-ounce can white beans, such as cannellini or great northern bean, drained and rinsed
salt & freshly ground black pepper

Steps:

Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.
Add the garlic and cook for another minute,.
Add vegetable stock, potatoes, kale, and cannellini beans and cook, covered for 25 minutes.
Season the soup with salt and pepper and cook, uncovered for another 5 minutes.

Nutrition Facts : Calories 163.8, Fat 0.2, SaturatedFat 0.1, Sodium 13.3, Carbohydrate 37.2, Fiber 4.8, Sugar 3.1, Protein 4.4

CALDO VERDE

Caldo Verde image

(Portuguese Kale Soup) by John Villa Pico, NYC Recipe adapted by Irene Sax Considered by many to be Portugal's national dish, caldo verde is found everywhere - in the dining rooms of Lisbon's most luxurious hotels to the humblest of country homes. It's a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What's crucial when preparing it is that the kale is cut into extremely fine slices; that's what creates the soup's distinctive character.

Provided by David Hawkins

Categories Collard Greens

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
1 large Spanish onion, diced
2 garlic cloves, thinly sliced
10 ounces Portuguese chourico, diced
6 medium potatoes, peeled and diced
8 cups cold water
1 lb kale or 1 lb collard greens, cut into very fine julienne
salt and pepper

Steps:

1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chouriço.

Nutrition Facts : Calories 381, Fat 20.9, SaturatedFat 6.1, Cholesterol 31.2, Sodium 479.8, Carbohydrate 36.3, Fiber 5, Sugar 2, Protein 13.9

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