Old Portugal meets new in this updated classic Portuguese Bean Soup recipe. Caldo Verde is a staple, transforming ordinary sweet potato, tomatoes and beans into a deeply flavored meal. Add the balsamic vinegar for an extra sweet/sour note.
Preparation Time: 12 minutes
Cooking Time: 12 minutes
Servings 4
Serving Size:
Ingredients:
2 teaspoons olive oil
1 cup coarsely chopped white onion
3 cups reduced sodium chicken broth
1 cup diced (1/2-inch pieces) unpeeled sweet potato
3 to 4 teaspoons chili garlic paste or chili puree with garlic, such as China Bowl brand
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15 or 16 ounces) great northern or cannellini beans, undrained
4 cups packed sliced Swiss chard or collard greens
4 teaspoons balsamic vinegar (optional)
Directions:
Heat a large saucepan over medium-high heat. Add oil, then and onion; cook 3 minutes, stirring occasionally. Add broth, sweet potato, and chili garlic paste; bring to a boil over high heat. Reduce heat; simmer uncovered 5 minutes. Stir in tomatoes and beans; return to a simmer. Stir in Swiss chard. Simmer 5 minutes or until sweet potatoes and chard are tender. Stir in vinegar, if desired and ladle into four serving bowls.
Tips:
Leftover soup may be covered and refrigerated up to 3 days or frozen up to 3 months. The soup may be pureed, simmered until thickened and served as a sauce for cooked whole-wheat pasta or underneath a wild rice pilaf, or on top of a baked potato. Chili garlic paste is an Asian condiment found in the ethnic section of your supermarket. It gives a dynamic flavor to this quick cooking soup.
Substitutions:
Diced, peeled butternut or delicata squash may be substituted for the sweet potato. Kale, turnip or beet greens may replace the Swiss chard or collard greens.