White Bean Caldo Verde Recipes

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WHITE BEAN CALDO VERDE



White Bean Caldo Verde image

This recipe is modified from the cookbook, Forks Over Knives. My family likes a bit of hot sauce added, but we add to individual bowls because daughter doesn't tolerate the spiciness. Some substitutions I have used include using prepared and packaged baby kale instead of a full head of kale, using more potatoes to use them up (may need to increase stock), and using olive oil to sauté the onions. The recipe below is from the cookbook.

Provided by mayandrifter

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 large yellow onion, peeled and diced
6 garlic cloves, peeled and minced
4 cups low sodium vegetable broth
2 large russet potatoes, peeled and diced
1 large bunch kale, ribs removed, chopped
one 15-ounce can white beans, such as cannellini or great northern bean, drained and rinsed
salt & freshly ground black pepper

Steps:

  • Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.
  • Add the garlic and cook for another minute,.
  • Add vegetable stock, potatoes, kale, and cannellini beans and cook, covered for 25 minutes.
  • Season the soup with salt and pepper and cook, uncovered for another 5 minutes.

Nutrition Facts : Calories 163.8, Fat 0.2, SaturatedFat 0.1, Sodium 13.3, Carbohydrate 37.2, Fiber 4.8, Sugar 3.1, Protein 4.4

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