Caldo Gallego
Prep Time:
Cook Time:
Servings:
Ingredients
  • 4 ounce pancetta, diced
  • 12 ounce white kidney beans
  • 2 links chorizo, sliced on a bias
  • 1 onion, diced
  • 1 potato, diced
  • 1 turnip, diced
  • 1 bunch kale, stripped of its tough stems and chopped
  • 1 teaspoon smoked spanish paprika
  • 6 cup chicken broth (or water)
  • salt and pepper, to taste
Directions
  1. Sauté the pancetta until crispy in a deep soup pot. Drain excess fat
  2. Add onions to the pancetta and sauté until translucent, about 5 minutes. Add the potato and turnip. Sprinkle with the paprika, salt and pepper and sauté about 5 minutes.
  3. Add the beans, chorizo, kale and the broth and bring to a boil. Once at the boil, cover the pot, reduce the heat and let simmer about 20 minutes, or until the potato and turnip are tender.