It is freezing! I mean, it’s really cold. Yes, I know it’s winter and it’s supposed to be cold but it’s the kind of cold you feel in your bones. The kind of cold that makes you feel like you’re getting sick even if you’re not.
When I think about what to eat, anything less than steaming hot is not appealing right now. I love salad but salad is not hot. What I want is something in a warm bowl that I can wrap my hands around. Something that you can see the steam rising from. Something where the whole meal is in one dish. Something hearty that will make me all warm inside. Something that will be more filling than just soup but more interesting than just chili or stew.
The answer to all my needs is Caldo Verde or Portuguese Kale Soup. Caldo Verde is Portuguese for “green broth” and is often served at Portuguese celebrations. Caldo Verde typically contains potatoes, onions and kale. I used all these ingredients. I also added cannellini beans and for added heartiness and yumminess, vegan sausage.
My Caldo Verde is delicious and will warm you up inside and out. Like the commercial says, “It’s more than a soup. It’s a meal.” An amazing vegan meal. Stay warm and enjoy!
Caldo Verde (Portuguese Kale Soup)
2 Tbs. extra-virgin olive oil, divided
4 links of vegan, gluten-free sausage
8 Yukon gold potatoes, halved
2 medium or 1 large onion, chopped
4 – 6 cloves of garlic, minced
2 bay leaves
1 – 2 bunches of kale, stemmed and chopped
1-15 oz. can cannellini beans, drained and rinsed
1-15 oz. can fire-roasted diced tomatoes
1 quart low-sodium vegetable broth or water
Kosher salt and black pepper to taste
If the pot is dry, add the 2nd Tbs. of oil. Add the potatoes and the onion. Cover the pot and let cook for 5 minutes, stirring occasionally. Add the garlic, bay leaves and kale to the pot. Cover and let cook for 2 minutes or until the kale starts wilting.
Add the beans, tomatoes and broth. Add salt and pepper. Bring the soup to a boil. Reduce the heat to low, add the sausage back in (whatever’s left of it), cover the pot and let simmer about 15-20 minutes or until the potatoes are fork-tender. Taste for seasoning. Serve hot, preferably with crunchy bread for dunking.
The “V” Word: Say it. Eat it. Live it.