Caldo Verde 2009 Recipe

Name: Caldo Verde 2009
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup dried cannellini beans; 1 tablespoon olive oil; 1 large onion, chopped; 2 garlic cloves, crushed; 1 large potato, diced; 2 large fresh sage leaves, shredded; 2 ½ cups savoy cabbage, shredded; 2 cups chicken stock or 2 cups vegetable stock; salt; pepper

Servings: persons

½ cup dried cannellini beans
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, crushed
1 large potato, diced
2 large fresh sage leaves, shredded
2 ½ cups savoy cabbage, shredded
2 cups chicken stock or 2 cups vegetable stock
salt
pepper

1
Soak the dried beans in cold water overnight.
2
Next day drain the beans and place in a large pot with 5 cups cold water.
3
Bring to a boil and boil for 10 minutes rapidly,.
4
Reduce heat and skim off any foam.
5
Simmer for 40 minutes or until beans are tender.
6
Meanwhile in a frying pan saute the onion and garlic until soft in the olive oil.
7
Stir in the diced potato and the shredded sage leaves.
8
Saute for another 5 minutes.
9
Now stir the mixture into the beans along with the stock and cabbage.
10
Bring to a boil, lower the heat and simmer 15 minutes until all cooked , stirring occasionally.
11
Season to taste with the salt and pepper.
12
Serve with crusty bread.
13
You can also serve with parmesan or romano cheese on top and a light drizzle of olive oil.
14
But then that turns this Portuguese soup into Italian.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup dried cannellini beans, 1 tablespoon olive oil, 1 large onion, chopped, 2 garlic cloves, crushed, and more.

Yes, Caldo Verde 2009 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caldo Verde 2009

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