Caldo Gallego
Recipe GLPR898d02d8d35bc0
A rustic and hearty Spanish-style broth loaded with tender vegetables, white beans, crispy pancetta, and savory chorizo. This traditional Galician soup is packed with warming flavors and nutritious greens, making it a complete and satisfying meal in a bowl.
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Ingredients
1/4 pound pancetta or slab bacon, cut into 1/4-inch dice
1 medium onion, cut into 1/2-inch dice
1 large baking potato, peeled and cut into 1/2-inch dice
1 large turnip, peeled and cut into 1/2-inch dice
1/4 pound Spanish chorizo, casings removed and sliced 1/4 inch thick
1 can (14 ounces) white beans, drained and rinsed
1/2 pound turnip greens, stemmed and coarsely chopped
Water as needed
Directions
In a large pot or Dutch oven, cook the diced pancetta over medium heat, stirring occasionally, until the fat renders and the pancetta begins to crisp, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot.
Add the diced onion to the pot and sauté over medium heat until softened and translucent, about 5 minutes.
Stir in the diced potato and turnip, coating them in the fat. Cook for about 2 minutes to begin softening.
Add 6 cups of water and bring to a boil. Reduce heat to medium-low and simmer until the potato and turnip are almost tender, about 15-20 minutes.
Add the sliced chorizo and cook for 3 minutes, allowing the flavors to infuse into the broth.
Stir in the white beans and the cooked pancetta. Simmer for 2 minutes.
Add the chopped turnip greens and cook until tender and wilted, about 3-5 minutes.
Taste the broth and adjust seasoning with salt and pepper as needed. Serve hot.
