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Caldo Gallego (White Bean Soup)

  • 1 Tbsp. olive oil
  • 1 1/2 ounces chorizo sausage, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 can (15.5 oz.) no salt added cannellini beans or white kidney beans, rinsed and drained
  • 5 cups water
  • 1 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
  • 2 medium Russet potatoes, peeled and cut into 1/2-in. cubes
  • 1 medium turnip, peeled and cut into 1/2-in. cubes
  • 2 cups thinly sliced kale
  • 2 Tbsp. chopped fresh cilantro



Amount per serving

Total Fat6g
Saturated Fat1.5g
Trans Fat0g
Total Carbs27g
Dietary Fiber5g
Vitamin D0mcg


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Heat oil in small saucepan over medium-high heat, and brown chorizo, stirring occasionally, about 2 minutes. Stir in onion and cook until starting to soften, about 4 minutes. Stir in garlic and beans and cook 1 minute, stirring to coat beans. Add water, Knorr® Tomato Bouillon with Chicken flavor, potatoes and turnips; bring to a boil. Reduce heat to medium-low and simmer 15 minutes. Stir in kale and cook until potatoes and turnips are tender, about 5 minutes.
  • 2 Serve, garnished with cilantro and, if desired, with lemon wedges.