Caldo Verde

From Cook’s Illustrated Magazine Soups and Stews

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped medium
• 4 medium garlic gloves, minced or pressed through garlic press (about 4 teaspoons)
• 6 cups low sodium chicken broth
• 1 pound Red Bliss Potatoes (the banana fingerling is a waxy potato and can easily be subbed in this recipe)
• 8 ounces chorizo, linguica, or kielbasa sausage, halved lengthwise and cut cross-wise into 1/4 inch pieces
• 1 sprig fresh savory or oregano (we used oregano)
• 6 ounces kale, stems removed and leaves cut crosswise into 1/4 inch strips
• All shelled cannellini beans (about 1.5-2 cups)

Directions

Heat oil in large stockpot or Dutch oven medium heat. Add onion and cook until softened. Add garlic and cook until fragrant, about 30 seconds. Add 3 cups broth, potatoes and 1/2 teaspoon salt. Increase heat to medium-high and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender about 15 minutes. Remove pot from heat and mash potatoes in liquid with potato masher until no large chunks remain and potatoes thicken stew slightly. Return pot to medium high heat, add remaining 3 cups broth, sausage, savory/oregano and cannellini beans and bring to a boil. Reduce heat to medium-low and cover and simmer to blend flavors, about 15-20 minutes (check beans for tenderness, if over-cooked they will begin to fall apart.) Remove and discard savory. Stir in kale and summer until tender, about 5 minutes. Adjust seasonings with salt and pepper to taste. Serve immediately, drizzling each portion with olive oil, if desired.