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Caldo Gallego (White Bean Soup)

  • Cooking Time

  • Prep time

  • Serves

  • 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
  • 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.