Caldo Gallego Galician White Bean Soup Portuguese
Savor the comforting flavors of **Caldo Gallego, Galician White Bean Soup**, a traditional dish inspired by the hearty cuisines of both Galicia and Portugal. This rustic soup combines tender white beans, succulent pork shoulder, and smoky Spanish chorizo with nutrient-packed greens like turnip or collard leaves. Diced potatoes lend a creamy texture, while garlic and onions enhance the robust flavor profile. Slowly simmered to perfection, this soul-warming recipe highlights the simplicity of wholesome ingredients and classic cooking techniques. Ideal for cozy nights, it’s best served with crusty bread for soaking up every delicious drop. Perfectly balanced, this dish is a satisfying taste of Iberian comfort food!
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Recipe Information
Ingredients
- 1 cup dried white beans (e.g., cannellini or great northern beans)
- 6 cups water
- 2 tablespoons olive oil
- 8 ounces pork shoulder (boneless, cubed)
- 6 ounces Spanish chorizo (sliced)
- 1 medium yellow onion (chopped)
- 3 cloves garlic cloves (minced)
- 2 medium potatoes (peeled and diced)
- 3 cups turnip greens or collard greens (chopped, stems removed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Rinse the dried white beans under cold water and soak them overnight in a large bowl with enough water to cover them by at least 2 inches. Drain and rinse before using.
In a large soup pot or Dutch oven, combine the soaked beans and 6 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and let simmer for 1 hour, or until the beans are tender but not falling apart. Skim off any foam that forms on the surface.
In a skillet, heat the olive oil over medium heat. Add the cubed pork shoulder and cook until lightly browned, about 5 minutes. Remove with a slotted spoon and transfer to the pot with the beans.
In the same skillet, add the sliced chorizo and cook for 2–3 minutes until slightly crispy. Transfer the chorizo to the pot, ensuring you leave the rendered fat in the skillet.
In the reserved fat, sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1–2 minutes until fragrant. Transfer the onion and garlic mixture to the pot with the beans.
Add the diced potatoes, turnip greens (or collard greens), salt, and black pepper to the pot. Stir all the ingredients together and cook for an additional 30–45 minutes, or until the potatoes are tender and the flavors are well combined.
Taste and adjust seasoning if necessary. If the soup is too thick, add water in small increments to achieve your desired consistency.
Ladle the soup into bowls and, if desired, sprinkle a pinch of paprika on top for garnish. Serve warm with crusty bread or a side of cornbread for a complete meal.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1233 mg | 54% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 3.3 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1557 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
