Spicy Cabbage and Chorizo Soup
This riff on the traditional Portuguese soup, Caldo verde, replaces the more common kale with savoy cabbage and spices things up with chile flakes.
Yield: serves 8
- 2 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 large yellow onion, chopped
- 8 oz. chorizo (approximately 2 1/2 links), sliced 1/4 inch thick
- 4 cloves garlic, finely chopped
- 1⁄4 tsp. red pepper flakes, or more to taste
- 8 cups water
- 1 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 small green or savoy cabbage (1 lb.), cored and thinly sliced
- 1 (15-oz.) can navy or great northern beans
- 2 tbsp. kosher salt, or more to taste
- freshly ground black pepper
- juice of half a lemon
- Heat the 2 tablespoons of oil in a large stockpot or cast-iron pot set over medium-low heat. Add the onion and chorizo and let cook, stirring occasionally until the onion softens, about 8 minutes. Add the garlic and red pepper flakes and continue cooking until the mixture turns fragrant, 1-2 minutes.
- Add the water and potatoes, raise the heat and bring to a boil. Lower the heat and simmer until the potatoes are tender, 10-15 minutes.
- Add the cabbage and beans and simmer until cabbage wilts, 5-10 minutes. Remove from heat and season with 2 tablespoons salt and pepper to taste. Add lemon juice and taste to adjust seasonings. Divide into bowls and serve drizzled with additional olive oil.