Caldo verde with white beans

Caldo verde with white beans. home-cooked, drained, not canned, Raw peeled potato, Raw kale.

ProVeg Portugal — adaptação

15 + 35 min · 6

Ingredients

• 600 g home-cooked, drained, not canned
• 450 g Raw peeled potato
• 250 g Raw kale
• 200 g Raw onions
• 16 g Raw garlic
• 35 g Olive oil
• 3 g Paprika
• 1500 g water retained in recipe; excludes discarded cooking water
• 240 g plain bread, without eggs, dairy or animal fat
• 5 g Table salt
• 1 g Ground black pepper

Preparation

1. Use white beans cooked at home and drained. Peel and dice potatoes; chop onion and garlic. Wash kale, remove tough stalks and shred very finely.
2. Soften onion and garlic in 25 g olive oil for 5 minutes. Add potatoes, beans, paprika and measured water. Simmer for 20 minutes until potatoes are tender.
3. Blend the soup until smooth, add kale, salt and pepper and simmer for 5–7 minutes. Finish with remaining oil and serve with 40 g bread per person.