Caldo Gallego (White Bean Soup)

Makes : Yield_value_display6 Yield_measureservings Prep15 mins1Cook25 mins1
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NUTRITIONAL INFORMATION
Amount per 1 serving

Calories

190

Total Fat

6g

Saturated Fat

1.5g

Cholesterol

5mg

Sodium

590mg

Total Carbs

27g

Dietary Fiber

5g

Sugars

3g

Protein

7g

Calcium

60mg

Iron

2mg

Potassium

569mg

Ingredients
  1. 1 Tbsp. olive oil
  2. 1 1/2 ounces chorizo sausage, chopped
  3. 1 medium onion, chopped
  4. 2 cloves garlic, finely chopped
  5. 1 can (15.5 oz.) no salt added cannellini beans or white kidney beans, rinsed and drained
  6. 5 cups water
  7. 1 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
  8. 2 medium Russet potatoes, peeled and cut into 1/2-in. cubes
  9. 1 medium turnip, peeled and cut into 1/2-in. cubes
  10. 2 cups thinly sliced kale
  11. 2 Tbsp. chopped fresh cilantro

Directions

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1. Heat oil in small saucepan over medium-high heat, and brown chorizo, stirring occasionally, about 2 minutes. Stir in onion and cook until starting to soften, about 4 minutes. Stir in garlic and beans and cook 1 minute, stirring to coat beans. Add water, Knorr® Tomato Bouillon with Chicken flavor, potatoes and turnips; bring to a boil. Reduce heat to medium-low and simmer 15 minutes. Stir in kale and cook until potatoes and turnips are tender, about 5 minutes.

2. Serve, garnished with cilantro and, if desired, with lemon wedges.