Mixed Leafy Green Soup Caldo Verde With Chickpeas Food

MIXED LEAFY GREEN SOUP "CALDO VERDE" WITH CHICKPEAS

Mixed Leafy Green Soup

Caldo verde means "green broth" in Portuguese, and it is Portugal's unofficial national dish. This beautiful green soup is technically a hot smoothie, since its many nutritious greens are pureed together in a blender. Chickpeas are an important ingredient here, too. Fiber- and protein-rich, they've been shown in studies to help people lose weight. For added protein, top with 4 ounces of shredded chicken or add 2 dozen clams to the broth.

Provided by Rocco DiSpirito

Categories HarperCollins Soup/Stew Leafy Green Kid-Friendly Healthy Low Cal Low Cholesterol Low Fat Small Plates

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 teaspoons olive oil
1 tablespoon plus 1 teaspoon chopped garlic
1 cup small-diced onions
1 teaspoon smoked paprika
8 cups mixed leafy greens (kale, collards, and mustard)
1 cup no-salt-added chickpeas (garbanzo beans)
1 quart unsalted chicken stock (such as Kitchen Basics)
Salt
Freshly ground black pepper

Steps:

Pour the olive oil into a large pot, and place over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the onions and paprika; lower the heat to medium; and cook, covered, until tender, 2 to 3 minutes.
Put the greens into a blender and blend until pureed (you may use a little water to help, or use the wand tool that comes with some blenders to force the greens to blend without water). Pour this mixture into the pot, increase the heat to high, and cook until the water has evaporated from the greens.
Pour two-thirds of the chickpeas into the blender with 1 cup of the stock and blend until smooth. Add the pureed chickpeas to the pot with the remaining chicken stock and chickpeas and bring to a simmer. Cook covered until the greens are tender and the soup has thickened, about 10 minutes. Season with salt and pepper. Ladle the soup into four bowls and serve.

PORTUGUESE GREEN SOUP (CALDO VERDE)

Portuguese Green Soup (Caldo Verde) image

Provided by Food Network

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1/4 cup olive oil, in all
1 cup chopped onion
2 teaspoons chopped garlic
2 cups Idaho potatoes, peeled and thinly sliced
2 quarts water
6 ounces chorizo sausage, thinly sliced
Salt and black pepper
1 pound kale, washed, trimmed of the thick stems and thinly sliced

Steps:

In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve.

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