Dinner Tonight: Caldo Gallego

138 faves | 3 recommends
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Nutrition per serving    (USDA % daily values)


Simple, quick, and full of flavor oh and wonderful variety of texture. Admittedly I deviated from the recipe by caramelizing the onions. Looking forward to trying this recipe again using a more authentic Spanish chorizo instead of the cheap packaged stuff I used, also want to try the turnip greens instead the the spinach; I can see how the soup would benefit from their tang.
eb8f7040e446   •  20 Apr   •  Report
This was great! My husband has to eat gluten free and this was very easy. I had to make a few substitutions to use what I had in my cabinet. Instead of white beans I used red and I didn't have a turnip so I used 2 potatoes. I also added a half of a clove of garlic because well, I love garlic. All the favors came together very nicely and we also have a ton leftover. I'll be making this all the time now!
845132115701   •  6 Jan   •  Report
I'd let the potatoes/turnips/onions simmer for a little longer on a lower heat to thicken the water a bit
d7f9c1384dd4   •  13 May   •  Report
mmmmmmmm q rico!!!!!!!
516137438837   •  7 Feb   •  Report
I luvvvvv this!
0626dc2b5d56   •  3 Feb   •  Report
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Ingredients for 4 servings

1/4 pound thickly sliced pancetta or slab bacon, cut into 1/4-inch dice

1 14-ounce can white beans, drained and rinsed

1 medium onion, cut into 1/2-inch dice

1 large baking potato, peeled and cut into 1/2-inch dice

1 large turnip, peeled and cut into 1/2-inch dice

1/4 pound Spanish chorizo, casings removed and sliced 1/4 inch thick

1/2 pound turnip greens (or other dark leafy green, such as kale or spinach), stemmed and coarsely chopped

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