Name: Galician-Style Soup (Caldo Gallego)
Yield: Serves 4 to 6
Cuisine: Spanish
Ingredients: 1 pound dried cannellini beans, picked through and rinsed; 2 bay leaves; 1 tablespoon extra-virgin olive oil; 4 small turnips, peeled and cut into ½-inch pieces; ½ pound Spanish chorizo sausage (about 2 links), cut into ¼-inch chunks (see Note); 1 medium white onion, diced; Salt and freshly ground black pepper; 2 medium Idaho potatoes, peeled and cut into ½-inch chunks; 1 pound collard greens, thoroughly washed and coarsely chopped; 2 tablespoons chopped flat-leaf parsley; 4 garlic cloves, minced

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

This dish has three major components–white beans, cooking greens, and a mixture of winter root vegetables–and the result is a nourishing soup to be sure. I don’t bother, to soak beans overnight like many cook’s do, which I feel removes many natural nutrients that the beans possess. The cooking greens are interchangeable: mustard greens, kale, and Swiss chard are all fine options. This dish is named after a region in northwest Spain called Galicia, where the weather is very much like that in