It is one of those days when I just want to cuddle up with a blanket, a movie and a hot bowl of caldo verde. Caldo verde is Portuguese soup that is made with potatoes, thinly sliced kale, and chorizo. Since I live in an area where chorizo is hard to come by, I make a vegetarian version with white kidney beans. Packed with antioxidants, fiber and heart healthy goodness, this white bean kale soup is sure to warm you up in this frigid weather.
- 1 cup dry white navy beans
- 2 tsp organic vegetable oil
- 1 yellow onion, diced
- 3 cloves garlic, chopped
- 2 tsp dried sage
- Salt and pepper, to taste
- 4 cups kale, chopped thinly
- 2 Tbsp extra-virgin olive oil
Place beans in a large bowl, cover with water and soak overnight. Drain beans and place in a saucepan along with 4 cups water. Bring to a boil, reduce heat, and simmer covered for 50 minutes, or until tender. Drain beans and set aside.
In large saucepan, heat vegetable oil over medium heat. Add onions to pan and cook for 4 minutes, stirring occasionally. Add garlic and cook 1 minute.
Add beans, sage, salt, and pepper and 5 cups of water to onions and garlic. Bring to a boil, reduce heat, and simmer covered for 10 minutes. Stir in kale and simmer 5 minutes. Drizzle with olive oil. Serve with crusty bread.