All you need is Soup

I have alot of that green soup leftover that I made yesterday. Look for the recipe (Portuguese Caldo Verde-Green Soup on this blog). I'm going to tell you how to turn that soup into a hearty white bean and collard green soup. It's so simple. Just heat up the soup in a large soup pan, then add:

1/4 pound of cooked elbow macaroni
1 can of cooked progresso white cannelini beans
1 cup Sliced cooked Chourico sausage, or Italian hot Sausage
1 tsp parsley flakes
1 tsp dried basil
1 tsp dried oregano
Salt & pepper to taste

This soup has all the protein, iron, vitamin K and potassium you need, so I bought a loaf of garlic bread at the supermarket, heated it up in oven for 10 minutes and served it with the soup.

You don't have to go out for takeout. You can have dinner ready in 15 minutes.

Bye

Portuguese "Caldo Verde" (Green Soup)

Hi, Today we're going on a journey to Portugal were the classic green soup, "Caldo Verde" is probably the most loved and well known soup of the country. It's sometimes known as "Kale Soup" but this classic is not made the same way and not made with kale at all.This soup is made with a potato puree, and collard greens.
I've doubled the recipe so that you can have a big pot prepared for a few days since this soup is even better the next day. Nothing will satisfy your hunger and keep you warm on a cold winter day. This will be your family favorite.

10 russet,or Idaho potatoes (peeled & cut into 1 inch slices)
2 large onions
2 cloves garlic
1 large bay leaf
1/4 cup olive oil
1 tbsp salt
1/2 tsp pepper
1 Chourico (either Portuguese or Spanish) sausage
6 cups of washed collard greens (sliced very thin)
6 cups chicken or vegetable broth (or 2 boullion cubes)
6 cups water

In large soup stock pan place water, broth, pot, onion, garlic, olive oil, bay leaf.
Cook on high 20 min or untill pot are cooked. Remove from heat, remove bay leaf and puree the soup with hand blender..

Add collard greens and chourico sausage.Cook for about 10 minutes. Remove sausage, slice into 1/4 inch slices, and put aside for garnish. Serve each bowl soup with 3 slices of chourico. Add a drizzle of olive oil, and pepper to taste. Enjoy this healhy classic!