Portuguese Kale Soup (Caldo Verde)
- Ready In:
- 1hr 15mins
- 1⁄4 cup olive oil
- 1 large yellow onion, cut into 1/2-inch dice (approximately 1 cup)
- 1 carrot, medium cut into 1/2 inch dice (approximately 1/2 cup)
- 4 garlic cloves, minced
- 8 cups chicken broth
- 2 cups yukon gold potatoes (cut into 1/2-inch dice )
- 1 teaspoon herbes de provence or 1 teaspoon ground thyme
- 1 bunch kale
- 1 (28 ounce) can diced tomatoes with juice
- 1 (14 ounce) can white beans, drained
- 1⁄2 lb pork sausage, smoked (chourico, chorizo, kielbasa, etc.)
- Heat olive oil in a large heavy pot on medium/low. Add onion and carrots and cook until softened, 5-10 minutes.
- Add garlic and cook, stirring often, until fragrant (about 2 minutes).
- Add stock, potatoes, and herbes de Provence. Bring to a boil (high). Reduce to low and simmer gently until potatoes are partially cooked, about 15 minutes.
- Meanwhile, rinse kale and remove/discard tough stems. If flat kale, cut leaves crosswise into 1" ribbons. If curly kale, tear into bite-sized pieces.
- Add kale, tomatoes, beans, and sausage. Cook until tender 5-10 minutes.
- If soup is too thick, thin with more stock or water.
- Season with salt and pepper and serve hot.
- Will keep in fridge, covered, up to 5 days.
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RECIPE SUBMITTED BY
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.