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White Bean Soup with Potatoes and Greens
This substantial soup draws inspiration from caldo gallego, a classic dish from Galicia in northwestern Spain. The bacon plus smoked paprika (and cumin, if you have a jar in the pantry) are meant to mimic the flavors of Spanish dry-cured chorizo. (That said, if you wish to add some chorizo, chop about 2 ounces and cook it with the bacon; skip the paprika and/or cumin.) Turnip greens are traditional in caldo gallego, but we use lacinato (also called dinosaur or Tuscan) kale or curly kale, which is more likely to be in your refrigerator and is easier to find in the grocery store.
4
Servings
35 minutes
Ingredients
-
1
tablespoon extra-virgin olive oil, plus more to serve
-
6
ounces bacon, chopped
Directions
-
01In a large saucepan over medium, combine the oil and bacon; cook, stirring occasionally, until the bacon is well browned, 5 to 6 minutes. Add the garlic and paprika (and/or cumin), then cook, stirring, until fragrant, about 30 seconds. Add the potatoes, thyme and broth.
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April 18, 2023
Very good
I made this for my family and they all loved it. Served with some homemade crusty bread. Easy and delicious.
January 28, 2023
Very flat. No real contrasting flavors. Is screaming for some acid.
Very flat flavor profile, using both cumin and smoked paprika. Needs some contrasting flavors - acid especially, and perhaps some aromatics for underlying sweetness.
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