Portuguese kale and red bean soup

Vegetarian, Dairy Free, Soy Free

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

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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.

4

Serve

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

Nutrition per serving: Calories:600, Protein: 22 g, Total Fat: 19 g, Monounsaturated Fat: 12.5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 3 g, Cholesterol: 5 mg, Carbohydrates: 93 g, Fiber: 19g, Added Sugar: 0 g, Sodium:830 mg

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