Spanish White Bean and Collard Green Soup (Caldo Galicia)
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
Ingredients
- 2 tablespoons Vigo Extra Virgin Olive Oil
- 3.5 ounces chorizo (Spanish sausage), sliced**
- 1 cup diced ham**
- 1 medium onion, chopped
- 1 tablespoon Alessi Garlic Puree
- 1 cup baby carrots
- 2 stalks celery, chopped
- 5 small potatoes, diced
- 1 can (28oz) Alessi San Marzano Tomatoes (5-6 tomatoes, chopped)
- 2 15oz cans cannellini beans, rinsed and drained
- 4 cups chicken broth (or vegetable broth)
- 1 package (16oz) collard greens
- Freshly ground Alessi Sea Salt and Black Peppercorns, to taste
- hot sauce (optional)
Directions
In a large stock pot, sauté chorizo and ham in heated olive oil about 2 minutes. Add onion and garlic and sauté another 2 minutes or until onions are translucent. Add carrots, celery, potatoes and tomatoes and stir. Add beans and broth and bring to a boil. Add collard greens and reduce heat. Allow to simmer for 30 minutes. Adjust soup’s thickness by adding additional broth or water. Add salt and pepper to taste. Ladle into bowls, sprinkle with hot sauce and serve with hot crusty bread.
** can be vegetarian by omitting these items