This riff on the traditional Portuguese soup, Caldo verde, replaces the more common kale with savoy cabbage and spices things up with chile flakes.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
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
- <sup>1</sup>⁄<sub>4</sub> 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.
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