In order to bring you the best organic produce, some ingredients may differ from those depicted.

Portuguese kale and red bean soup

Dairy-Free, Soy-Free, Vegetarian, <600 Calories

2 Servings, 600 Calories/Serving

40 Minutes

Piment d’espelette and smoked paprika add brilliant color and punch to this traditional Portuguese soup. Usually made with sausage, this vegetarian caldo verde is an easy, healthy one-pot comfort food

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 yellow onion
2-3 cloves garlic
3-4 sprigs fresh thyme
Yukon gold potato
Small bunch flat leaf parsley
1 teaspoon smoked paprika
¼ teaspoon piment d’espelette (optional)
½ cup diced tomatoes
1 bunch curly kale
1 cup red beans
1 ciabatta roll

Nutrition per serving

Calories 600, Total Fat 19g (24% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 830mg (36% DV), Total Carb. 93g (34% DV), Fiber 19g (68% DV), Protein 22g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the onions

Peel the onion, cut in half and finely chop.

In a pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the onions, season with salt and cook until caramelized, about 4 to 6 minutes. While the onion cooks, prepare the vegetables.

Prep the vegetables

Peel and finely chop the all but half of 1 clove of garlic.
Strip the thyme leaves from their stems and coarsely chop.
Cut the potato into small cubes.
Coarsely chop the parsley.

Cook the soup; toast the ciabatta

Add the garlic, thyme, paprika, and as much of the espelette as you like to the pot and cook until fragrant, 1 to 2 minutes. Add the potatoes, tomatoes, and 3 to 4 cups of water. Bring to a boil, reduce the heat to medium, and cook until the vegetables are tender, 6 to 8 minutes. While the soup cooks, prepare the kale.

Strip the kale from the stems, finely chop the leaves and rinse under cold water.

Add the kale and beans to the pot, cover and cook until the kale is tender, 5 to 7 minutes. Season with salt and pepper. Cut the ciabatta in half, drizzle with oil and season with salt. Toast the ciabatta in the frying or grill pan until golden brown, 2 to 3 minutes. Rub the toasted side of the ciabatta with the remaining half garlic clove.

Serve

Ladle the soup into individual bowls, garnish with the parsley and serve with the toasted ciabatta.

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